Vegetarian Stuffed Pepper Recipe
One of the things that excited me the farmers’ market in the summer was a bell pepper. Unlike the odorless peppers found in supermarkets throughout the year, local and seasonal bell peppers are bursting with fragrance and flavor. I can smell them from several distant stalls, and light up my eyes as soon as I notice the hills colored in rainbow colors.
These protein-filled vegetarian stuffed peppers are a delicious way to showcase seasonal red peppers. It is suitable seven days a week, it is made mostly from essential nutrients, and is characterized by Latin flavors of cumin, cilantro, and lemon.
A Vegetarian stuffed pepper Weeknight Dinner That’s Packed with Protein
The stuffing for these peppers starts with brown rice and black beans, both of which are rich in protein. Brown rice is a healthy alternative to white because it is less processed and all its edible parts are still attached. The seed and bran of rice grains, which are removed from whole brown rice for making white rice, vitamins, house fiber, and minerals.
Black beans are a great source of plant-based protein. One cup of black beans contains about 16 grams of protein, slightly more than in two eggs. If you don’t have black beans at hand, feel free to replace them with pinto beans.
How to Slice, Stuff, and Serve Your Bell Peppers
I prefer to cut the bell peppers in half lengthwise, rather than leaving them complete and cutting the tops because I find they fit more filling this way as they create more space for cheese.
If you have a remaining filling, you can use it to make a quesadilla or burrito, or enjoy it alone in a bowl, topped with extra avocado and coriander.
These vegetarian stuffed peppers are best served warm from the oven, Covered with sour cream, cilantro, and fresh lemon juice. To make these foods vegetarian, just skip the cheese and serve the cooked peppers with a dash of nutritional yeast and guacamole instead.
HOW TO EAT VEGETARIAN STUFFED PEPPERS
We just love grabbing these vegetarian stuffed peppers and bite down through all the goodness. Some may prefer to use pots, so using a knife and fork to cut them into smaller pieces is always an option!
Also, you may unstuff the peppers on the side of your dish, cut the stuffed peppers into smaller pieces, and enjoy!
HOW TO FREEZE VEGETARIAN STUFFED PEPPERS
Vegetarian stuffed peppers are perfect for freezing. Store individually in an airtight container or roll it individually before freezing. Or place your leftovers in the same container and freezer for up to three months. The stuffed pepper preserves its texture, taste, melts one they are thawed, and reheats.
HOW TO REHEAT STUFFED PEPPERS
There are different ways to reheat your frozen vegetarian stuffed peppers. You could either do 1 of the following:
- Let the frozen stuffed peppers to thaw in the fridge the night before. Place in a preheated oven at 350°F for 15 minutes. Or you can simply reheat it in the microwave for about 2 minutes.
- Another option is to place the frozen stuffed peppers in a preheated oven at 350°F for 20-30 minutes until dissolved and heated all the time.
Vegetarian Stuffed Peppers
YIELD Serves 4
PREP TIME 10 minutes
COOK TIME 1 hour 10 minutes
- 4 small to medium bell peppers
- 1/4 teaspoon kosher salt, plus more for the peppers
- 1/4 teaspoon freshly ground pepper, plus more for the peppers
- 2 tablespoons extra-virgin olive oil, plus more for the baking dish
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Pinch red pepper flakes
- 1 (14-ounce) can fire-roasted diced tomatoes
- 1 1/2 cups cooked brown rice
- 3/4 cup fresh or frozen corn kernels
- 1 (about 15-ounce) can black beans drained and rinsed
- 2 tablespoons minced fresh cilantro leaves and tender stems
- 2 tablespoons freshly squeezed lime juice (from 1 to 2 limes)
- 3/4 cup Mexican shredded cheese blend or shredded extra-sharp cheddar cheese
- For serving: sour cream, guacamole, cilantro, and/or lime wedges (optional)
- Arrange a rack in the middle of the oven and preheat the oven to 375 degrees F. Grease a 9 x 13-inch baking dish with oil and set aside.
- Trim the sweet bell pepper stems, if necessary, then cut them in half lengthwise. Remove the seeds and ribs. Arrange the peppers in the prepared baking dish. Season them generously with salt and pepper.
- Heat oil in a large non-stick pan over medium heat until it shines. Add onions and salt and cook until translucent for 5 minutes. Add garlic, paprika, cumin, pepper flakes, and black pepper and cook for another minute. Add the tomatoes and their juices and simmer for another 3 minutes.
- Add rice, corn, and beans and cook for about 5 minutes to incorporate the flavors. Lift up from the heat. Add cilantro juice and lemon. Taste and adjust the spices if necessary.
- Fill the peppers with the rice mixture and press down to wrap them tightly. Pour half a cup of water into the baking dish and cover tightly with aluminum foil.
- Bake until the peppers are cooked, 40 to 45 minutes. Uncover the lid and increase the heat to 400 degrees Fahrenheit. Sprinkle the cheese on the peppers and continue to bake until the cheese melts about 10 minutes.
Calories: 341kcal | Carbohydrates: 53g | Protein: 16g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 476mg | Potassium: 892mg | Fiber: 13g | Sugar: 6g | Vitamin A: 3065IU | Vitamin C: 113mg | Calcium: 121mg | Iron: 5mg
Make-ahead of vegetarian stuffed pepper: The filling can be prepared up to one day in advance and cooled. Leave the filling at room temperature while the oven is preheated and the peppers are prepared.Storage: Leftovers can be cooled in an airtight container for up to 4 days. Make this easy vegetarian stuffed peppers soon? Take a shot and share a new remake on social media. We hope you like this recipe as much as we love it. Also, don’t forget to share it with friends and family. Leave us your notes in the comments section below if you like these delicious vegetarian stuffed peppers as much as we love them.