Description
Flavor-Packed Vegetarian Stuffed Peppers for Easy Weeknight Dinners
Ingredients
Scale
- 1 tablespoon extra-virgin olive oil
- 5 large red bell peppers
- ½ medium yellow onion
- 1 cup long grain white rice
- 1 teaspoon sea salt
- 1 ⅔ cups vegetable stock
- 1 can (14.5 ounces) diced tomatoes
- 4 green onions
- 1 can (15 ounces) black beans
- 1 cup frozen corn
- 1 cup shredded pepper jack cheese
- optional minced fresh cilantro
Instructions
- Preheat the oven to 400°F (200°C) and grease a 9 x 13-inch baking dish with olive oil.
- Trim off the top of one bell pepper, remove seeds, and finely dice it. Halve the remaining four peppers lengthwise, removing seeds and ribs.
- In a skillet, heat olive oil and sauté the diced onion until softened (about 4 minutes). Stir in rice, salt, vegetable stock, diced tomatoes, and diced bell pepper. Boil gently, reduce heat, and cover to simmer until rice is tender (about 25 minutes). Finally, fold in black beans and thawed corn.
- Arrange halved peppers cut-side up in the baking dish, stuff with the rice and bean mixture, and top with shredded cheese. Bake uncovered for about 40 minutes.
- Top with fresh cilantro if desired, and serve warm.
Notes
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 250
- Sugar: 5 g
- Sodium: 500 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 7 g
- Protein: 10 g
- Cholesterol: 15 mg