Name: Mexican Vegetarian Stuffed Peppers
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 tablespoon salt; 4 large green bell peppers - tops, seeds, and membranes removed; 1 tablespoon olive oil; 0.5 cup chopped onion; 2 cups cooked rice; 1 (15 ounce) can black beans, drained and rinsed; 1 (14.5 ounce) can chili-style diced tomatoes; 1 teaspoon chili powder; 1 teaspoon garlic salt; 0.5 teaspoon ground cumin; 0.5 teaspoon salt; 1 (8 ounce) package shredded Mexican cheese blend (such as Sargento® Authentic Mexican)

Mexican Vegetarian Stuffed Peppers

These vegetarian stuffed peppers have a flavorful filling made with rice, beans, and tomatoes, spiced with chili and cumin and topped with cheese.

55 min total 15 min prep 40 min cook 4 509 cal

Instructions

Tap a step to mark it done

1 Preheat the oven to 350 degrees F (175 degrees C).
2 Bring a large pot of water and 1 tablespoon salt to a boil. Add green bell peppers and cook until slightly softened, 3 to 4 minutes. This will prevent the bell peppers from becoming crispy as they bake.
3 Drain bell peppers and arrange cut-side up in a 9x9-inch baking dish.
4 Heat olive oil in a skillet over medium heat. Add onion; cook and stir until softened, 5 to 10 minutes.
5 Transfer cooked onion into a large bowl; add rice, black beans, and tomatoes. Stir in chili powder, garlic salt, cumin, and 1/2 teaspoon salt until well combined. Fold in 1 1/2 cups Mexican cheese blend.
6 Spoon rice mixture evenly into bell peppers; sprinkle with remaining Mexican cheese blend.
7 Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes.