Stuffed peppers is one dish which is really liked by everyone in out family equally but till now I had always been making them with some kind of ground meat. Though this stuffed pepper has no meat, it tastes absolutely fabulous.
What you’ll need…
You’ll need very simple ingredients to make this meatless stuffed peppers. P.S. for exact measurements scroll down to the recipe card at the end of this post.
- Large red bell peppers (you can also use green or yellow bell peppers if you wish)
- Olive oil
- Onion, diced
- Ground cumin
- Oregano
- Sea salt and black pepper
- Long grain rice
- Vegetable broth
- Jarred tomato sauce
- Black beans
- Corn
- Cheddar cheese
- Scallions
- Parsley
- Lime slices
What you’ll need to do…
1| Preheat oven to 350F/180C.
2| Grease a large baking sheet with olive oil or spray with cooking spray.
3| Cut peppers in half and remove the seeds.
4| Arrange cut-side down on baking sheet and place in the oven to roast for 15-20 minutes.
5| While peppers are roasting, make filling.
6| Heat olive oil in a large skillet over medium heat. Add onion, cumin, and oregano; generously season with salt and pepper. Cook, stirring occasionally, until onion becomes translucent, 2-3 minutes.
7| Add rice, vegetable broth, and jarred tomato sauce. Season with salt and pepper, to taste and bring to a boil. Once it starts boiling, reduce heat to a simmer and cover with a lid.
8| Cook, covered, until the rice is cooked through, 12-15 minutes.
9| Add beans and frozen corn and continue cooking just until the corn is warmed through, 3-4 minutes. Remove from heat and set aside.
10| Remove peppers from the oven.
11| Flip them over and stuff with the rice and bean mixture.
12| Top with cheddar cheese and return to the oven until the peppers are soft and the cheese is melted, approximately 10-15 minutes.
13| Serve topped with scallions, fresh parsley, and lime slices. Enjoy!
Get ready to delight your taste buds with this wholesome and delicious recipe! Pin it now to try it later.
Vegetarian Black Bean Stuffed Peppers
Scrumptious vegetarian stuffed pepper with black beans, rice and corn topped with cheddar.
Ingredients
Instructions
-
Preheat oven to 350F/180C.
-
Grease a large baking sheet with olive oil or with cooking spray.
-
Cut peppers in half and remove the seeds.
-
Arrange cut-side down on baking sheet and place in the oven to roast for 15-20 minutes.
-
While peppers are roasting, make filling.
-
Heat olive oil in a large skillet over medium heat. Add onion, cumin, and oregano; generously season with salt and pepper. Cook, stirring occasionally, until onion becomes translucent, 2-3 minutes.
-
Add rice, vegetable broth, and jarred tomato sauce. Season with salt and pepper, to taste and bring to a boil. Once it starts boiling, reduce heat to a simmer and cover with a lid.
-
Cook, covered, until the rice is cooked through, 12-15 minutes.
-
Add beans and frozen corn and continue cooking just until the corn is warmed through, 3-4 minutes. Remove from heat and set aside.
-
Remove peppers from the oven.
-
Flip them over and stuff with the rice and bean mixture.
-
Top with cheddar cheese and return to the open until the peppers are soft and the cheese is melted, approximately 10-15 minutes.
-
Serve topped with scallions, fresh parsley, and lime slices. Enjoy!
