Vegetarian Mexican Inspired Stuffed Peppers

Vegetarian - Tips

I created this 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.

Vegetarian Mexican Inspired Stuffed Peppers

Brief

Prep 15 mins

Cook: 40 mins

Total: 55 mins

Servings: 4

Yield: 4 stuffed peppers

Vegetarian Mexican Inspired Stuffed Peppers

Ingredients

1 tablespoon salt

4 large green bell peppers - tops

seeds

and membranes removed

1 tablespoon olive oil

½ 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

½ teaspoon ground cumin

½ teaspoon salt

1 (8 ounce) package shredded Mexican cheese blend (such as Sargento® Authentic Mexican)

Tips

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Bake in the preheated oven until cheese is melted and bubbling about 30 minutes.

Nutritional Information

Vegetarian Mexican Inspired Stuffed Peppers

Servings Per Recipe:4

Calories: 508.7

% Daily Value *

Protein: 23.8g 48%

Carbohydrates: 55.5g 18%

Dietary Fiber: 12g 48%

Sugars: 4.9g

Fat: 22.8g 35%

Saturated Fat: 13.6g 68%

Cholesterol: 54.9mg 18%

Vitamin A Iu: 1939.1IU 39%

Niacin Equivalents: 5.5mg 42%

Vitamin B6: 0.7mg 43%

Vitamin C: 142.9mg 238%

Folate: 140.8mcg 35%

Calcium: 458.8mg 46%

Iron: 4.1mg 23%

Magnesium: 78.9mg 28%

Potassium: 845.7mg 24%

Sodium: 3755.9mg 150%

Thiamin: 0.4mg 43%

Calories From Fat: 204.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.