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Spicy Vegetarian Stuffed Peppers
Spicy Vegetarian Stuffed Peppers
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
80 minutes
Spicy vegetarian stuffed peppers filled with rice, cheese, and hot peppers. Top with sour cream and salsa.
Ingredients:
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 poblano chile pepper, chopped
  • 1 jalapeno pepper, chopped
  • 2 cloves garlic, chopped
  • 2 (14 ounce) packages boil-in-bag rice
  • 3 cups vegetable broth
  • 1 (10 ounce) can diced tomatoes with green chile peppers
  • 0.5 cup corn
  • salt and ground black pepper to taste
  • 4 large green bell peppers - tops, seeds, and membranes removed (tops reserved)
  • 1 cup shredded Monterey Jack cheese, divided
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons panko bread crumbs
Instructions:
  • Preheat your oven to 375 degrees F (190 degrees C) for the perfect cooking temperature.
  • In a large skillet over medium heat, sauté onion, poblano pepper, jalapeno, and garlic in olive oil until soft, about 5-6 minutes. Add rice and cook until lightly browned, about 3-4 minutes.
  • Mix vegetable broth, tomatoes with green chile peppers, and corn into the rice; bring to a boil. Simmer until broth is absorbed, about 7-10 minutes. Season with salt and pepper, then mix in 1/2 cup Monterey Jack cheese and cilantro. Cool slightly before serving.
  • Cover each green bell pepper with its top and wrap them gently in aluminum foil.
  • Place the stuffed peppers in the preheated oven and bake until softened, approximately 15 to 20 minutes. Once done, take the peppers out of the oven and reduce the oven temperature to 350°F (175°C). Allow the peppers to cool completely for about 20 minutes before serving.
  • Place green bell peppers upright in a baking dish. Use foil to support them, if needed. Fill each pepper with rice mixture, sprinkle with panko bread crumbs and remaining Monterey Jack cheese. Replace pepper tops before baking.
  • Bake until the cheese is gooey and bubbly, about 25-30 minutes in the preheated oven.

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