Description
These Vegetarian Stuffed Peppers feature roasted red bell peppers filled with a savory mixture of brown rice, pinto beans, fresh tomatoes, and aromatic spices, all topped with melted cheese. Inspired by Mexican flavors, this wholesome recipe offers a balanced, flavorful meal perfect for vegetarians, with options for garnishing to enhance the taste and presentation.
Ingredients
Scale
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 and Filling
- ½ cup long-grain brown rice (or 1 ½ cups cooked rice)
- 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
- 1 ½ 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
Topping and Garnishes
- 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 your oven to 425°F (220°C). Place the halved red bell peppers cut side up on a large baking dish or rimmed baking sheet lined with parchment paper. 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. Roast for 20 to 25 minutes until the edges are blistered and the peppers are tender when pierced by a fork. Remove from oven and set aside, keeping the oven on for later.
- Cook the Rice: While the peppers roast, bring a large pot of water to a boil. Rinse the brown rice under cold water until the water runs clear. Add the rice to the boiling water and cook uncovered for 30 minutes, adjusting heat to prevent overflow. Drain well and return to the pot. Set aside.
- Prepare the Filling: Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering. Add the chopped onion and ½ teaspoon salt and cook for about 5 minutes until tender, stirring often. Add the cherry tomatoes and continue cooking for another 5 minutes until they soften. Stir in the cilantro, garlic, chili powder, and cumin, cooking for 30 to 60 seconds until fragrant.
- Combine and Season: Remove skillet from heat. Stir in the cooked rice, pinto beans, lime juice, and about 10 twists of black pepper. Mix thoroughly and adjust seasoning with an additional ¼ teaspoon salt and black pepper to taste.
- Stuff the Peppers: Drain any excess liquid from the roasted peppers. Generously fill each pepper half with the rice and bean mixture. If extra filling remains, save it for serving as a side. Sprinkle grated cheese evenly on top of each stuffed pepper.
- Bake Stuffed Peppers: Return the stuffed peppers to the oven and bake for 12 to 13 minutes at 425°F until the cheese melts and is golden in spots.
- Serve: Remove from oven and garnish with additional fresh cilantro leaves or your choice of optional garnishes such as sliced avocado, guacamole, salsa, or sour cream. Serve warm. Leftovers can be refrigerated covered for up to 4 days or frozen for several months, though freezing has not been tested.
Notes
- This recipe yields 8 stuffed pepper halves, suitable for 4 main dish servings or 8 side servings.
- The dish draws inspiration from Mexican cuisine with its use of spices, beans, and fresh herbs.
- You can substitute mozzarella with cheddar or your preferred melting cheese.
- Optional garnishes add variety and extra flavor.
- Leftovers can be stored in the refrigerator for up to 4 days.
- Freezing is possible but untested.
Nutrition
- Serving Size: 2 stuffed pepper halves
- 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
