How to Make Vegetarian Mexican Inspired Stuffed Peppers - A Step-by-Step Guide

Vegetarian Mexican Inspired Stuffed Peppers are a delightful and flavorful dish that is perfect for a family dinner or a potluck gathering. These peppers are filled with a delicious mixture of rice, beans, and veggies, then topped with melted cheese and zesty salsa. Not only are they a feast for the eyes with their vibrant colors, but they also satisfy the taste buds with a perfect blend of spices and textures.

What makes these stuffed peppers so special is the combination of ingredie...

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Ingredients

  • 1 tablespoon salt
  • 4 large green bell peppers - tops, seeds, and membranes removed
  • 1 tablespoon olive oil
  • ½ 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
  • 1 teaspoon garlic salt
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • 1 (8 ounce) package shredded Mexican cheese blend (such as Sargento® Authentic Mexican)

Information

  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Servings: 4
  • Yield: 4 stuffed peppers

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bring a large pot of water and 1 tablespoon salt to a boil. Add green bell peppers and cook until slightly softened, 3 to 4 minutes.
  • Drain bell peppers and arrange cut-side up in a 9x9-inch baking dish.
  • Heat olive oil in a skillet over medium heat. Add onion; cook and stir until softened, 5 to 10 minutes.
  • Transfer cooked onion into a large bowl; add rice, black beans, and tomatoes. Stir in chili powder, garlic salt, cumin, and 1/2 teaspoon salt until well combined. Fold in 1 1/2 cups Mexican cheese blend.
  • Spoon rice mixture evenly into bell peppers; sprinkle with remaining Mexican cheese blend.
  • Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes.
  • Nutrition

    509 cal.

    • Total Fat: 23g
    • Saturated Fat: 14g
    • Cholesterol: 55mg
    • Sodium: 1964mg
    • Total Carbohydrate: 56g
    • Dietary Fiber: 12g
    • Protein: 24g
    • Vitamin C: 143mg
    • Calcium: 458mg
    • Iron: 4mg
    • Potassium: 845mg