Cheesy Mexican-Style Vegetarian Stuffed Peppers Recipe

Cheesy Mexican-Style Vegetarian Stuffed Peppers

These veggie stuffed peppers are a cinch to make and a flavorful main.

Serves: 4Prep: 10 minutesCook: 38 minutesTotal: 48 minutesDifficulty: Easy

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Serves: 4

Ingredients

  • 4 bell peppers (red, yellow or orange)
  • 4 tbsp. vegetable oil, divided
  • 1 onion (white or yellow), diced
  • 2 cloves garlic, minced
  • 1 tsp. kosher salt
  • 1 tsp. ground cumin
  • 1⁄2 tsp. dried oregano
  • 1 can (15 oz.) black beans, drained and rinsed
  • 1 can (4.5 oz.) diced tomatoes
  • 1 cup frozen corn kernels
  • 1 pkg. (8 oz.) ready-to-heat rice
  • 1 cup shredded cheese (cheddar, monterey jack or mexican style blend)
  • 1 lime, cut into wedges
  • Sour cream (optional)

Directions

  • Preheat oven to 425°F. Line rimmed baking sheet with parchment paper.
  • Cut peppers in half through stems. Remove seeds. Arrange peppers cut sides-down on prepared baking sheet, then lightly brush outsides evenly with 1 tablespoon oil. Roast 10 minutes. Carefully flip and roast an additional 10 minutes, until soft.
  • While peppers roast, make filling. In large, deep skillet over medium heat, heat remaining 3 tablespoons oil until shimmering. Sauté onion until softened, about 5 minutes.
  • Add garlic, salt, cumin and oregano; sauté 1 minute, until fragrant. Add beans, tomatoes, corn and rice; stir to combine. Sauté until heated through, about 3 minutes.
  • Remove peppers from oven; turn heat down to 350°F. Divide filling evenly among pepper halves. Top each with cheese and bake about 10 minutes, until cheese is melted.
  • Squeeze lime juice overtop peppers, then dollop each with sour cream, if desired. Serve immediately, refrigerating any leftovers.

Serves: 4

Ingredients

  • 4 bell peppers (red, yellow or orange)
  • 4 tbsp. vegetable oil, divided
  • 1 onion (white or yellow), diced
  • 2 cloves garlic, minced
  • 1 tsp. kosher salt
  • 1 tsp. ground cumin
  • 1⁄2 tsp. dried oregano
  • 1 can (15 oz.) black beans, drained and rinsed
  • 1 can (4.5 oz.) diced tomatoes
  • 1 cup frozen corn kernels
  • 1 pkg. (8 oz.) ready-to-heat rice
  • 1 cup shredded cheese (cheddar, monterey jack or mexican style blend)
  • 1 lime, cut into wedges
  • Sour cream (optional)

Directions

  • Preheat oven to 425°F. Line rimmed baking sheet with parchment paper.
  • Cut peppers in half through stems. Remove seeds. Arrange peppers cut sides-down on prepared baking sheet, then lightly brush outsides evenly with 1 tablespoon oil. Roast 10 minutes. Carefully flip and roast an additional 10 minutes, until soft.
  • While peppers roast, make filling. In large, deep skillet over medium heat, heat remaining 3 tablespoons oil until shimmering. Sauté onion until softened, about 5 minutes.
  • Add garlic, salt, cumin and oregano; sauté 1 minute, until fragrant. Add beans, tomatoes, corn and rice; stir to combine. Sauté until heated through, about 3 minutes.
  • Remove peppers from oven; turn heat down to 350°F. Divide filling evenly among pepper halves. Top each with cheese and bake about 10 minutes, until cheese is melted.
  • Squeeze lime juice overtop peppers, then dollop each with sour cream, if desired. Serve immediately, refrigerating any leftovers.