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Vegetarian Mexican Inspired Stuffed Peppers
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Cheesy Mexican rice stuffed green peppers for a satisfying and family-friendly vegetarian meal.
Ingredients:
  • 1 tablespoon salt
  • 4 large green bell peppers - tops, seeds, and membranes removed
  • 1 tablespoon olive oil
  • 0.5 cup chopped onion
  • 2 cups cooked rice
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (14.5 ounce) can chili-style diced tomatoes
  • 1 teaspoon chili powder
  • 0.5 teaspoon ground cumin
  • 1 (8 ounce) package shredded Mexican cheese blend (such as Sargento® Authentic Mexican)
Instructions:
  • Preheat the oven to 350°F (175°C) for a perfect bake.
  • Bring a generously salted pot of water to a boil. Add green bell peppers and cook until slightly softened, about 3 to 4 minutes.
  • Arrange drained bell peppers cut-side up in a 9x9-inch baking dish.
  • In a skillet over medium heat, gently sauté the onion in olive oil until soft and translucent, about 5 to 10 minutes.
  • Combine the cooked onion with rice, black beans, and tomatoes in a large bowl. Mix in chili powder, garlic salt, cumin, and 1/2 teaspoon salt until fully incorporated. Gently fold in 1 1/2 cups of Mexican cheese blend.
  • Distribute rice mixture into bell peppers and top with the rest of the Mexican cheese blend.
  • Bake until the cheese is melted and bubbling in the preheated oven for approximately 30 minutes.

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