Vegetarian Mexican Stuffed Peppers
I created this recipe so it's not too spicy, but is packed with flavor. My kids loved it! For variety, add corn or other vegetables or switch to other chopped tomato varieties (chiles, jalapenos, etc.). Follow the boiling method prior to baking if you don't want a crispy bell pepper. If you have small peppers, use more of them for this recipe. They taste great with a dollop of sour cream on top.
I created this recipe so it's not too spicy, but is packed with flavor. My kids loved it! For variety, add corn or other vegetables or switch to other chopped tomato varieties (chiles, jalapenos, etc.). Follow the boiling method prior to baking if you don't want a crispy bell pepper. If you have small peppers, use more of them for this recipe. They taste great with a dollop of sour cream on top.
- 1/2 teaspoon salt
- 1 tablespoon salt
- 1/2 cup chopped onion
- 1 tablespoon olive oil
- 1 teaspoon garlic salt
- 1/2 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 cups cooked rice
- 1 (15 ounce) can black beans drained and rinsed
- 4 large green bell peppers - tops seeds, and membranes removed
- 1 (14.5 ounce) can chili-style diced tomatoes
- 1 (8 ounce) package shredded mexican cheese blend (such as sa
- Carbohydrate 34.2203808349782 g
- Cholesterol 0 mg
- Fat 1.21378041704872 g
- Fiber 0.830170859015372 g
- Protein 2.97858375019708 g
- Saturated Fat 0.202943291724724 g
- Serving Size 1 1 stuffed pepper (134g)
- Sodium 149.908541667395 mg
- Sugar 33.3902099759628 g
- Trans Fat 0.0823561666813413 g
- Calories 163 calories
Step-by-step
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of water and 1 tablespoon salt to a boil; cook green bell peppers in the boiling water until slightly softened, 3 to 4 minutes. Drain.
- Heat olive oil in a skillet over medium heat; cook and stir onion in the hot oil until softened and transparent, 5 to 10 minutes.
- Mix rice, black beans, tomatoes, and cooked onion in a large bowl. Add chili powder, garlic salt, cumin, 1/2 teaspoon salt; stir until evenly mixed.
- Fold 1 1/2 cups Mexican cheese blend into rice mixture.
- Spoon rice mixture into each bell pepper; arrange peppers in 9x9-inch baking dish.
- Sprinkle peppers with remaining Mexican cheese blend.
- Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes.
Vegetarian Mexican Stuffed Peppers: A Weeknight Winner
As a busy working mom, finding time to cook healthy and delicious meals can feel like a constant juggling act. Between work deadlines, school pick-ups, and the never-ending to-do list, the last thing I want is to spend hours slaving away in the kitchen. That's why I'm always on the lookout for quick, easy, and flavorful recipes that the whole family will enjoy. This Vegetarian Mexican Stuffed Peppers recipe has quickly become a staple in our household, and I'm thrilled to share it with you.
The beauty of this dish lies in its simplicity. It's incredibly easy to prepare, even on a hectic weeknight. The vibrant colors and fresh flavors make it feel special, even though it requires minimal effort. The mild spiciness is perfect for even picky eaters, and the customizable nature of the recipe allows you to adapt it to whatever vegetables you have on hand. I often add corn or other vegetables for variety, and sometimes I switch up the tomatoes for a spicier kick.
One of the things I love most about this recipe is the flexibility. Sometimes I like the peppers to be a little crispy, other times I prefer them softer, and adjusting the cooking method makes it easy to achieve either outcome. If I'm short on time, I'll skip the pre-boiling step and bake the peppers directly, resulting in a slightly crispier texture. If I want them softer, I gently boil them before stuffing and baking. It all depends on my mood and how much time I have available.
Another great thing about this recipe is its versatility. It's a wonderful option for a weeknight dinner, but it can easily be dressed up for a more special occasion. I've served it at potlucks, and it's always a hit! The bright colors and enticing aroma draw people in, and the delicious flavors always leave them wanting more. A simple dollop of sour cream adds a creamy touch that complements the dish beautifully. And the best part? My kids absolutely devour them!
This recipe is a testament to how simple, healthy, and delicious meals don't have to be time-consuming. It's a perfect example of how you can create a satisfying and flavorful meal without sacrificing time or effort. So, next time you're looking for a quick and easy weeknight dinner, give this recipe a try. I'm confident that it will quickly become a new family favorite.
Tips and Variations:
- Spice it up: Add a pinch of cayenne pepper or some chopped jalapeños to the filling for extra heat.
- Add more veggies: Feel free to add other vegetables such as zucchini, squash, or mushrooms to the filling.
- Make it a complete meal: Serve with a side of your favorite Mexican rice and refried beans for a hearty and satisfying meal.
- Leftovers are great!: These stuffed peppers are delicious reheated, making them a perfect choice for meal prepping.
- Customize your cheese: Use any type of cheese you like. Monterey Jack, cheddar, or even a blend of Mexican cheeses would all work well.
I hope you enjoy this easy and delicious recipe as much as my family does! Let me know in the comments how yours turned out.
