Whether you're a regular vegetarian, or just introducing vegetarian meals to your family menu, this recipe for easy stuffed peppers is a surefire hit with everyone at the dinner table.
If you're looking for a simple, delicious way to make dinner, these stuffed peppers deliver! Filled with rice, beans, green chilies and cheese, then roasted to perfection, this is a truly filling vegetarian meal. It's also uber healthy and full of flavor. A perfect dinner for eat-at-home evenings.
Vegetarian stuffed peppers
1 small can green chilies
2 cups instant brown rice, uncooked
1 can tomato sauce
1-1/2 cups vegetable broth
1 can black beans, drained
1 cup sharp cheddar cheese
4 red, green or yellow bell peppers
Preheat oven to 400 degrees F.
In a large pot, combine green chilies, rice, tomato sauce, and broth. Bring to a boil and cook until rice is tender, about 12-15 minutes.
While the rice is cooking, clean the bell peppers, then slice the top 1/3 off of the peppers. Remove and discard all seeds and pith.
Take the pot of rice from the stove and stir in the black beans and cheese. Spoon the rice mixture into the center of the peppers.
Set the stuffed peppers on a cookie sheet, replace the tops of the peppers, drizzle lightly with olive oil, then put the cookie sheet in the preheated oven.
Allow peppers to bake for 30-35 minutes, or until the exterior is soft and slightly browned. Allow to cool slightly before serving.