Description
These Vegetarian Stuffed Peppers are a vibrant, hearty dish featuring roasted red bell peppers filled with a savory mixture of brown rice, pinto beans, fresh vegetables, and aromatic spices, topped with melted cheese. Inspired by Mexican flavors, this recipe is perfect as a nutritious main course or a flavorful side, offering a balanced blend of protein, fiber, and wholesome ingredients.
Ingredients
Scale
Bell Peppers
- 4 large red bell peppers, halved from stem to base, seeds and membranes removed
- 1 tablespoon extra virgin olive oil, as needed
- Fine salt and freshly ground black pepper, for sprinkling
Rice
- ½ cup long-grain brown rice (or 1 ½ cups cooked rice)
Filling
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, chopped
- ½ teaspoon fine salt, to taste
- 1 pint (2 cups) cherry tomatoes, halved or quartered if large
- ½ cup chopped fresh cilantro, plus more for garnish
- 4 cloves garlic, pressed or minced
- 1½ teaspoons chili powder
- 1 teaspoon ground cumin
- 1 can (1 ½ cups) pinto beans, rinsed and drained
- Freshly ground black pepper, to taste
- 1 tablespoon lime juice
- 4 ounces (about 1 cup) grated part-skim mozzarella or cheddar cheese
Optional Garnishes
- Sliced ripe avocado or guacamole
- Cilantro-hemp pesto drizzle
- Red salsa
- Sour cream or vegan sour cream
Instructions
- Roast the Peppers: Preheat the oven to 425°F (220°C). Place the halved peppers in a large baking dish or on a parchment-lined rimmed baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper. Rub the oil evenly over both sides of the peppers using your hands, then arrange the peppers with cut sides facing up. Bake for 20 to 25 minutes until the peppers are blistered around the edges and fork-tender. Remove from oven and set aside, leaving the oven on for later use.
- Cook the Rice: Bring a large pot of water to a boil. Rinse the brown rice in a fine-mesh colander under cold running water until the water runs clear. Add the rice to the boiling water and cook uncovered for approximately 30 minutes, adjusting heat to prevent overflow. Drain the rice thoroughly and return it to the pot. Set aside.
- Prepare the Filling: Heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering. Add the chopped onion and ½ teaspoon salt. Cook, stirring frequently, until the onion becomes tender, about 5 minutes. Add the cherry tomatoes and continue cooking until they soften and release some juice, about another 5 minutes.
- Add Spices and Herbs: Stir in the chopped cilantro, minced garlic, chili powder, and ground cumin. Cook while stirring for 30 to 60 seconds until the garlic becomes fragrant.
- Combine Filling Ingredients: Remove the skillet from heat and mix in the cooked rice, rinsed pinto beans, lime juice, and roughly 10 twists of freshly ground black pepper. Adjust seasoning with additional salt (about ¼ teaspoon) and black pepper according to taste, stirring thoroughly to combine all ingredients evenly.
- Stuff the Peppers: Pour off any excess juice collected inside the roasted pepper halves. Generously fill each pepper half with the rice and bean mixture. If excess filling remains, save it for serving as a side. Sprinkle the tops of the stuffed peppers with the grated cheese.
- Bake Stuffed Peppers: Return the filled peppers to the oven and bake at 425°F (220°C) for 12 to 13 minutes, or until the cheese is melted and golden in spots.
- Serve: Remove the peppers from the oven and garnish with fresh cilantro leaves and optional toppings like sliced avocado, cilantro-hemp pesto, salsa, or sour cream. Serve warm. Leftovers can be stored covered in the refrigerator for up to 4 days and may also be frozen for longer storage.
Notes
- These stuffed peppers are inspired by Mexican cuisine, combining roasted bell peppers with a filling rich in wholesome ingredients like pinto beans, brown rice, fresh vegetables, and aromatic spices.
- This recipe yields 8 stuffed pepper halves, perfect for 4 main servings or 8 side servings.
- Using part-skim cheese helps keep the recipe lighter while still providing a cheesy topping.
- Feel free to customize garnishes to your preference, including vegan options.
- Storing leftovers properly extends their freshness; reheat gently to maintain texture and flavor.
Nutrition
- Serving Size: 2 stuffed peppers
- Calories: 430
- Sugar: 11.8 g
- Sodium: 766.6 mg
- Fat: 18.4 g
- Saturated Fat: 5.1 g
- Unsaturated Fat: 13.1 g
- Trans Fat: 0.2 g
- Carbohydrates: 52.3 g
- Fiber: 10.2 g
- Protein: 16.5 g
- Cholesterol: 18.4 mg
