Stuffed peppers are more complicated in appearance than they are to put together. Which makes them the perfect dish for entertaining or to impress your picky family!
Mexican-fiesta vegetarian stuffed peppers
Serving size 4
Dinner doesn’t have to be heavy and rich to be impressive. These stuffed peppers can be made either vegetarian or vegan, so you can satisfy guests no matter their dietary restrictions. And the Mexican twist is sure to surprise and delight.
- 2 large bell peppers, sliced in half and seeds removed
- 1/2 cup brown rice
- 1-1/2 cups water
- 2 tablespoons olive oil
- 1 small cooking onion, diced
- 1 tablespoon garlic, minced
- 1 small hothouse tomato, diced
- 1/2 cup frozen corn, thawed (fresh or canned work as well)
- 1/2 cup frozen shredded spinach, thawed (fresh works too)
- 1/2 cup canned black beans, drained and rinsed
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper
- 1/2 cup shredded cheese of choice or dairy-free cheese substitute, divided
- Preheat the oven to 350 degrees F.
- Place the rice and water in a small pot, and cook according to the package instructions.
- Put the oil and onions in a medium-sized skillet, and cook over medium-low heat. Once the onions begin to sweat, stir in the garlic.
- Reduce heat to low, and add in the tomato, corn, spinach, beans, cumin, salt and crushed red pepper. When the rice is done, stir that in as well. Add 1/4 cup of cheese, and combine thoroughly.
- Scoop the mixture into each pepper half. Place the halves on a cooking tray. Pour a cup of water in the tray, and cover with aluminum foil.
- Bake in the oven for an hour. Once the tops have begun to brown and peppers are softened, remove from heat.
- Sprinkle the remaining 1/4 cup of cheese on each half, and bake uncovered in the oven for another 5 minutes.
- Remove from heat, let sit for 2–3 minutes, and serve.