Mexican Vegetarian Stuffed Peppers
Description
These vegetarian stuffed peppers have a flavorful filling made with rice, beans, and tomatoes, spiced with chili and cumin and topped with cheese.
Ingredients
•
1 tablespoon salt
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4 large green bell peppers - tops, seeds, and membranes removed
•
1 tablespoon olive oil
•
1/2 cup chopped onion
•
2 cups cooked rice
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1 (15 ounce) can black beans, drained and rinsed
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1 (14 1/2 ounce) can chili-style diced tomatoes
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1 teaspoon chili powder
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1 teaspoon garlic salt
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1/2 teaspoon ground cumin
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1/2 teaspoon salt
•
1 (8 ounce) package shredded Mexican cheese blend (such as Sargento® Authentic Mexican)
Directions
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.