dinner
Vegetarian Stuffed Peppers
These healthy stuffed peppers are filled with a flavorful mix of rice, beans, and vegetables and topped with melty cheese. They're naturally gluten-free; see the notes below to make them vegan.
Ingredients
- 4 red bell peppers, halved lengthwise, seeds and membranes removed
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 medium yellow onion, chopped
- 1 jalapeño pepper, stemmed and finely chopped
- 4 garlic cloves, chopped
- 2 tablespoons tomato paste
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- ¾ teaspoon sea salt, plus more for sprinkling
- Freshly ground black pepper
- 1½ cups cooked brown rice
- 1½ cups cooked black beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen
- 2 tablespoons fresh lime juice, plus wedges for serving
- 1 teaspoon lime zest
- 1 cup shredded pepper jack cheese*
- ½ cup chopped fresh cilantro
- Salsa, optional, for serving
- Avocado, or guacamole, optional, for serving
Directions
- Preheat the oven to 450°F and line a baking sheet with parchment paper.
- Place the peppers, cut side up, on the baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and bake for 10 minutes, or until tender. Tip out and discard any liquid that pools inside the peppers. Set the peppers aside while you prepare the filling.
- Heat the olive oil in a large skillet over medium heat. Add the onion, jalapeño, and garlic and cook, stirring occasionally, for 5 minutes, or until softened. Add the tomato paste, chili powder, cumin, salt, and pepper and cook for 3 minutes, or until the tomato paste darkens and the spices are fragrant.
- Remove from the heat and stir in the brown rice, black beans, corn, and lime juice and zest. Season to taste.
- Fill the peppers with the rice mixture and top with the cheese. Place in a large baking dish and broil for 5 to 10 minutes, or until the cheese is browned.
- Top with fresh cilantro and serve with salsa and avocado, if desired, and lime wedges for squeezing.
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