loveandlemons5.0
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.
👥 4 Servings⏱️ Prep & Cook: 1h⏳ Prep: 30 min🔥 Cook: 30 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●skillet
- ●baking dish
📝 Preparation Steps
1
Preheat the oven to 450°F and line a baking sheet with parchment paper.
2
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.
3
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.
tomato paste2 tablespoonschili powder2 teaspoonsground cumin2 teaspoons
4
Remove from the heat and stir in the brown rice, black beans, corn, and lime juice and zest. Season to taste.
fresh lime juice, plus wedges for serving2 tablespoons
5
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.
6
Top with fresh cilantro and serve with salsa and avocado, if desired, and lime wedges for squeezing.
Salsa, optional, for servingAvocado, or guacamole, optional, for serving
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