Vegetarian Stuffed Peppers

Name: Vegetarian Stuffed Peppers
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 6
Cuisine: American
Ingredients: 3 pieces Bell Pepper (3–4 large bell peppers, sliced in half lengthwise and seeds removed — up to 4); 1 tbsp Olive Oil (1 tablespoon olive oil); ½ cup Yellow Onion (1/2 cup diced yellow onion); 3 cloves Garlic (3 cloves garlic, minced); 1 tsp Cumin Seeds (1 teaspoon cumin); 1 tsp Paprika (1 teaspoon paprika); 1 tsp Chili Powder (1 teaspoon chili powder); 1 tsp Dried Oregano (1 teaspoon dried oregano); 0 pieces Table Salt (salt, to taste); ¼ tsp Black Pepper (1/4 teaspoon black pepper); ¼ tsp Red Pepper Flakes (1/4 teaspoon crushed red pepper flakes); 1 oz Fire Roasted Tomato (1 – 14.5 oz can fire-roasted diced tomatoes — up to 14.5); 1 oz Black Beans (1 – 15oz can black beans, drained and rinsed — up to 15); 1 cup Corn (1 cup yellow corn); 1 cup Spinach (1 cup spinach, chopped); 1 piece Lime (juice of 1 large lime); 1 cup Brown Rice (1 cup cooked brown rice); ¼ cup Cilantro (1/4 cup fresh chopped cilantro, plus more for garnish); 2 cup Pepper Jack Cheese (2 cups shredded pepper jack cheese, divided)

Vegetarian Stuffed Peppers - Dinner (American)

65 minAmerican

Servings6

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Vegetarian
Pescatarian
Halal
Egg Free

Ingredients

For 6 servings

Bell Pepper3 pieces · 3–4 large bell peppers, sliced in half lengthwise and seeds removed — up to 4
Olive Oil1 tbsp · 1 tablespoon olive oil
Yellow Onion½ cup · 1/2 cup diced yellow onion
Garlic3 cloves · 3 cloves garlic, minced
Cumin Seeds1 tsp · 1 teaspoon cumin
Paprika1 tsp · 1 teaspoon paprika
Chili Powder1 tsp · 1 teaspoon chili powder
Dried Oregano1 tsp · 1 teaspoon dried oregano
Table Salt0 pieces · salt, to taste
Black Pepper¼ tsp · 1/4 teaspoon black pepper
Red Pepper Flakes¼ tsp · 1/4 teaspoon crushed red pepper flakes
Fire Roasted Tomato1 oz · 1 – 14.5 oz can fire-roasted diced tomatoes — up to 14.5
Black Beans1 oz · 1 – 15oz can black beans, drained and rinsed — up to 15
Corn1 cup · 1 cup yellow corn
Spinach1 cup · 1 cup spinach, chopped
Lime1 piece · juice of 1 large lime
Brown Rice1 cup · 1 cup cooked brown rice
Cilantro¼ cup · 1/4 cup fresh chopped cilantro, plus more for garnish
Pepper Jack Cheese2 cup · 2 cups shredded pepper jack cheese, divided

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Steps

1Preheat oven to 375 degrees.
2Heat a large deep skillet or dutch oven over medium-high heat. Once hot, add the olive oil and then diced onion. Cook for 3-4 minutes until the onion becomes tender and translucent. Add the chopped garlic and sauté for 1 minute.
3Next, add the spices and sauté for another minute until fragrant. Lower the heat and add the diced tomatoes, black beans, corn, and spinach. Let cook for 1-2 more minutes until the spinach is wilted. Remove from the heat and stir in the lime juice, brown rice, cilantro, and 1/2 cup of pepper jack cheese.
4Stuff the pepper halves with the filling and place them in a 9×13 casserole dish. Bake uncovered at 375 degrees for 30-35 minutes.
5After the baking, remove the peppers from the oven and top them with the remaining pepper jack. Return them to the oven and bake another 10 minutes or until the cheese is bubbly and starting to brown. Garnish with fresh cilantro.