Description
Discover how to make delicious Vegetarian Stuffed Peppers with our easy-to-follow recipe. Learn how to create a flavorful and satisfying meal!
Ingredients
- 4 red bell peppers, halved lengthwise, seeds and membranes removed (about 600g)
- 2 tablespoons (30 ml) olive oil, plus more for drizzling
- 1 medium yellow onion, chopped (about 150g)
- 1 jalapeño pepper, stemmed and finely chopped
- 4 garlic cloves, chopped
- 2 tablespoons (30 ml) tomato paste
- 2 teaspoons (10 ml) chili powder
- 2 teaspoons (10 ml) ground cumin
- 3/4 teaspoon (4 ml) sea salt, plus more for sprinkling
- Freshly ground black pepper
- 1 1/2 cups cooked brown rice (about 300g)
- 1 1/2 cups cooked beans (black or kidney), drained and rinsed (about 300g)
- 1 cup corn kernels, fresh or frozen (about 150g)
- 2 tablespoons (30 ml) fresh lime juice, plus wedges for serving
- 1 teaspoon (5 ml) lime zest
- 1 cup (240 ml) shredded dairy-free cheese alternative*
- 1/2 cup (120 ml) chopped fresh cilantro
- Salsa, optional, for serving
- Avocado, or guacamole, optional, for serving
Instructions
- Set your oven to 450°F and prepare a baking sheet by covering it with parchment paper.
- Arrange the bell pepper halves, with the cut side facing up, on the sheet. Lightly coat them with olive oil, sprinkle with salt and pepper, and roast for 10 minutes until they soften. Pour out any liquid that collects inside the peppers and set them aside for the filling.
- Warm olive oil in a large pan over medium heat. Add the chopped onion, jalapeño, and garlic, cooking and stirring occasionally for about 5 minutes until they become tender.
- Mix in the tomato paste, chili powder, cumin, salt, and pepper, cooking for another 3 minutes until the tomato paste deepens in color and the spices release their aroma.
- Take the skillet off the heat and blend in the brown rice, beans, corn, lime juice, and zest. Adjust the seasoning to your liking.
- Stuff each pepper half with the rice mixture and sprinkle the cheese on top. Place them in a large baking dish and broil for 5 to 10 minutes until the cheese turns golden brown.
- Garnish with chopped cilantro and offer with salsa and avocado, if you wish, along with lime wedges for squeezing.
Notes
- Consider enhancing the flavor by adding a hint of smoked paprika to the filling before stuffing the peppers.
- Try experimenting with different beans like pinto or cannellini for a unique twist on this dish.
- For a spicier option, sprinkle red pepper flakes on top of the cheese before broiling the stuffed peppers.
