Vegetarian Stuffed Green Peppers

Vegetarian Stuffed Green Peppers
  • PREP TIME
    15 mins
  • COOK TIME
    1 hrs 5 mins
  • TOTAL TIME
    1 hrs 20 mins
  • SERVING
    4 People
  • VIEWS
    439

These vibrant vegetarian stuffed green peppers are a hearty and flavorful twist on a classic comfort food. Packed with a savory rice and black bean filling, layered with melted Swiss cheese, and bathed in a rich tomato sauce, this dish is sure to become a family favorite.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    77 g
  • Cholesterol
    104 mg
  • Fiber
    12 g
  • Protein
    43 g
  • Saturated Fat
    21 g
  • Sodium
    1200 mg
  • Sugar
    9 g
  • Fat
    33 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Preheat oven to 400 degrees F (200 degrees C). (Prep time: 5 minutes)

Image Step 02
02 Step

Recipe View 25 mins In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. (Cook time: 25 minutes)

Image Step 03
03 Step

Recipe View 15 mins Combine cooked rice with black beans and chili powder. Cut the tops off of the peppers and remove the ribs and seeds. Spoon about 2 tablespoons of the rice and bean mixture into the bottoms of the peppers. Lay a slice of cheese on top and repeat 3 more times, ending with cheese on top. (Prep time: 15 minutes)

Image Step 04
04 Step

Recipe View 45 mins Bake in preheated oven until peppers soften, about 45 minutes. (Cook time: 45 minutes)

Image Step 05
05 Step

Recipe View 10 mins Meanwhile, heat tomato sauce in a small saucepan over low to medium heat. Slice peppers in half, top with tomato sauce and serve. (Prep time: 10 minutes)

For a spicier kick, add a pinch of cayenne pepper to the rice and bean mixture.
Feel free to substitute the Swiss cheese with Monterey Jack or cheddar cheese.
To save time, use pre-cooked rice.
If you don't have tomato sauce on hand, you can use crushed tomatoes or marinara sauce instead.
The peppers can be prepared ahead of time and stored in the refrigerator until ready to bake.

Lea Romaguera

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.4/ 5 ( 146 Ratings)
Total Reviews: (5)
  • Jaleel Schuppe

    I added some corn to the filling and it was a great addition.

  • Sally Dooley

    These peppers were delicious! My kids even asked for seconds.

  • Abner Rippin

    Next time, I'll try using brown rice for a healthier option.

  • Margaret Thompson

    This recipe is so easy to follow and the results are amazing.

  • Cecil Lueilwitz

    I loved that this was a vegetarian option that everyone enjoyed.

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