Southwestern Vegetarian Stuffed Bell Peppers with Rice
A fork-and-knife vegetarian main, Southwestern stuffed peppers have the smoky and mildly spicy flavors we crave! Stuffed with veggies like zucchini, and corn, with brown rice and black beans, the bell peppers are par-cooked, stuffed, then baked again creating a tender yet firm texture just right for cutting into with a knife. Vegetarian stuffed bell peppers are satisfying, hearty and freezer friendly. This recipe is vegetarian, easily gluten free and/or vegan.
Equipment
- 1 Baking dish oiled
Ingredients
Main ingredients
- 5 Large Green Bell Peppers sliced in half from stem to bottom, seeds and membranes/ribs removed
- 1 tablespoon Vegetable Oil + pan spray, I use avocado, olive or coconut oil
- 5 cups Water
- ½ cup Long Grain Brown Rice rinsed through a strainer and drained
- 1 cup Red Onion diced small, about ½ an onion
- ¾ cup Poblano Pepper diced small, about 1 medium pepper
- 1 cup Zucchini diced medium, about 1 small zucchini
- 1 cup Sweet Corn fresh, about 1 ear, or frozen
- 1 tablespoon Ground Cumin
- 1 ½ teaspoons Chili Powder
- 1 ½ teaspoons Smoky Paprika
- 1 teaspoon Oregano
- ¾ teaspoon Fine Sea Salt
- 1 tablespoon Garlic minced, about 2 large cloves
- ½ cup Canned Fire Roasted Tomatoes including juice (you can freeze the remaining)
- ¼ Fresh Squeezed Lime
- 1 ¾ cups Cooked Black Beans drained and rinsed, one can
- 2 cups Pepper Jack Cheese grated, divided, use Monterey jack for less spicy
- Cilantro chopped fine for serving
Instructions
Instructions
- Preheat your oven to 375 Fahrenheit. This gets things ready for par-cooking those peppers.
- Cook the brown rice using your favorite way until it’s fluffy but not mushy. Treat it like pasta with plenty of water, then drain well.
- Prep the bell peppers by slicing in half and removing seeds and membranes. Place them cut side up in an oiled baking dish and slide into the oven for about 15 to 20 minutes. They get just soft enough with a little char to bring out flavor.
- While peppers roast, sauté diced red onion and poblano pepper in oil until soft and slightly browned. Toss in zucchini and corn, cook a couple of minutes more.
- Add your spices - cumin, chili powder, paprika, oregano, salt, and minced garlic. Stir well to coat all the veggies.
- Off the heat, stir in fire-roasted tomatoes, lime juice, cooked black beans, cooked brown rice, and half the cheese. Mix carefully so it’s even but not mushy.
- Scoop the stuffing into the peppers and top with the remaining cheese. Cover with foil and bake 25 to 30 minutes until cheese melts and peppers are heated through.
Notes
Serve with your favorite Mexican food condiments like cilantro, lime wedges, Avocado Cream Sauce, and Chipotle Red Salsa.