Vegetarian Mexican Inspired Stuffed Peppers

Name: Vegetarian Mexican Inspired Stuffed Peppers
Prep time: 15 min
Cook time: 40 min
Yield: 4
Ingredients: 1 tablespoon salt; 4 large green bell peppers - tops, seeds, and membranes removed; 1 tablespoon olive oil; 1/2 cup chopped onion; 2 cups cooked rice; 1 (15 ounce) can black beans, drained and rinsed; 1 (14.5 ounce) can chili-style diced tomatoes; 1 teaspoon chili powder; 1 teaspoon garlic salt; 1/2 teaspoon ground cumin; 1/2 teaspoon salt; 1 (8 ounce) package shredded Mexican cheese blend (such as Sargento® Authentic Mexican)

⏱️ Ready in 55 min 🥄 Prep 15 min 🔥 Cook 40 min 👥 4 servings 👁️ 27 views

I created this so it's not too spicy, but is packed with flavor. My kids loved it! For variety, add corn or other vegetables or switch to other chopped tomato varieties (chiles, jalapeños, etc.). Follow the boiling method prior to baking if you don't want a crispy bell pepper. If you have small peppers, use more of them for this recipe. They taste great with a dollop of sour cream on top.

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🔗 Recipe adapted from AllRecipes

#Vegetarian #Under 1 Hour #Dinner

📊 At a Glance

Prep 15 min

Cook 40 min

Serves 4

Difficulty Medium

Nutrition Facts

Servings per recipe 4

Serving size 1 serving

Amount per serving

Calories 509

% Daily Value*

Total Fat 22.8g 29%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 3756mg 163%

Total Carbohydrate 55.5g 20%

Dietary Fiber 12g 43%

Total Sugars 4.9g

Protein 23.8g 48%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Preheat oven to 350 degrees F (175 degrees C).

Bring a large pot of water and 1 tablespoon salt to a boil; cook green bell peppers in the boiling water until slightly softened, 3 to 4 minutes.

Heat olive oil in a skillet over medium heat; cook and stir onion in the hot oil until softened and transparent, 5 to 10 minutes.

Mix rice, black beans, tomatoes, and cooked onion in a large bowl.

Add chili powder, garlic salt, cumin, 1/2 teaspoon salt; stir until evenly mixed.

Fold 1 1/2 cups Mexican cheese blend into rice mixture.

Spoon rice mixture into each bell pepper; arrange peppers in 9x9-inch baking dish.

Sprinkle peppers with remaining Mexican cheese blend.

Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes.