Need a quick, easy and totally delicious dinner tonight? These stuffed peppers are super filling and vegetarian. They’re perfect for those family members who are meat-free or just wanting something different on their dinner plate for Meatless Monday.
I used fresh bell pepper halves and filled them with pinto beans, tomatoes, onions, garlic, lots of Mexican spices and a thick slice of Monterey Jack cheese before popping them into the oven. Rather than sour cream, I finished off these peppers with a hefty spoonful of Greek yogurt, fresh cilantro and a little bit of red onion for a pop of color. These stuffed peppers also make great leftovers and freeze well for an easy dinner later.
Tex-Mex chili-stuffed peppers recipe
Bell peppers are loaded with a vegetarian-based bean chili and cheesy topping, then baked. Finish these off with cool, creamy Greek yogurt and fresh cilantro.
Prep time: 25 minutes | Bake time: 25 minutes | Total time: 50 minutes
- 8 bell peppers (red, green, yellow or orange)
- 1 tablespoon olive oil
- 1 sweet onion, minced
- 4 garlic cloves, minced
- 1 (15 ounce) can pinto beans, drained and rinsed
- 1 (15 ounce) can diced tomatoes, with juice
- 1 (4 ounce) can diced green chilies
- 1/2 cup fresh or canned corn kernels
- 1 envelope chili mix
- 8 large slices Monterey Jack cheese, cut in half (16 slices total)
- Fresh cilantro, for garnish
- Minced red onion, for garnish
- Plain Greek yogurt, for garnish
- Hot sauce, for serving (optional)
- Preheat the oven to 375 degrees F, and spray a large baking dish with nonstick cooking spray.
- Cut each pepper in half, and remove the seeds. Place the pepper halves into the baking dish.
- Heat a large pan over medium heat, and add the olive oil, onions and garlic. Cook for about 3 minutes or until soft.
- To the pan, add the beans, tomatoes, green chili peppers, corn and the envelope of chili seasoning. Mix well, and remove from the heat.
- Spoon the filling into each bell pepper.
- Once all the peppers are filled with the bean mixture, top each with a slice of Monterey Jack cheese.
- Bake uncovered for 25 minutes or until the cheese has melted and the tops of the peppers begin to brown.
- Garnish with Greek yogurt, cilantro, minced red onion and a few dashes of hot sauce, if desired. Best served warm.
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