Description
This Vegetarian Stuffed Peppers recipe features roasted red bell peppers filled with a flavorful mixture of brown rice, pinto beans, fresh vegetables, and warming spices, topped with melted cheese and garnished with fresh cilantro. It is a hearty, nutritious, and colorful meal perfect for a wholesome vegetarian dinner.
Ingredients
Roasted Peppers
- 4 large red bell peppers, halved from stem to base, seeds and membranes removed
- 1 tablespoon extra virgin olive oil, as needed
- Fine salt and freshly ground black pepper, for sprinkling
Filling and Topping
- ½ cup long-grain brown rice (or 1 ½ cups cooked rice)
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, chopped
- ½ teaspoon fine salt, to taste
- 1 pint (2 cups) cherry tomatoes, halved or quartered if large
- ½ cup chopped fresh cilantro, plus more for garnish
- 4 cloves garlic, pressed or minced
- 1 ½ teaspoons chili powder
- 1 teaspoon ground cumin
- 1 can (1 ½ cups) pinto beans, rinsed and drained
- Freshly ground black pepper, to taste
- 1 tablespoon lime juice
- 4 ounces (about 1 cup) grated part-skim mozzarella or cheddar cheese
- Optional garnishes: Sliced ripe avocado or guacamole, cilantro-hemp pesto, red salsa, sour cream or vegan sour cream
Instructions
- Roast the Peppers: Preheat the oven to 425°F. Arrange the pepper halves skin-side down on a lined baking sheet or dish. Drizzle with olive oil, sprinkle with salt and pepper, and rub to coat. Bake for 20-25 minutes until blistered and fork-tender. Set aside, keeping the oven on.
- Cook the Rice: Rinse ½ cup brown rice under cold water until clear. Boil in a large pot of water uncovered for about 30 minutes, adjusting heat to prevent boil-over. Drain and return rice to pot; set aside.
- Prepare the Filling: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add chopped onion and ½ teaspoon salt, cooking until tender, about 5 minutes. Add cherry tomatoes and cook until softened, about 5 minutes more.
- Add Spices and Garlic: Stir in fresh cilantro, garlic, chili powder, and cumin. Cook while stirring until garlic is fragrant, about 30 to 60 seconds.
- Combine Filling Ingredients: Remove skillet from heat. Add cooked rice, drained pinto beans, lime juice, and freshly ground black pepper (about 10 twists). Mix well and adjust seasoning with additional salt (about ¼ teaspoon) and pepper to taste.
- Stuff the Peppers: Pour off any excess liquid from peppers. Generously fill each pepper half with the rice mixture. If excess filling remains, save for serving as a side dish.
- Add Cheese and Bake: Top each stuffed pepper with grated cheese. Bake at 425°F for 12 to 13 minutes until cheese is melted and golden in spots.
- Serve: Garnish with extra fresh cilantro and optional toppings such as avocado slices, cilantro-hemp pesto, salsa, or sour cream. Serve warm. Store leftovers covered in the refrigerator for up to 4 days; can be frozen for several months.
Notes
- Use large red bell peppers for adequate stuffing space.
- Use part-skim mozzarella or cheddar for a lighter cheese topping.
- Leftover filling can be served as a side dish or saved for another meal.
- Check seasoning before stuffing to balance salt and spice levels.
- Ensure rice is cooked properly before mixing to avoid undercooked grains in the stuffing.
- Freezing stuffed peppers is possible, but texture of peppers may slightly change upon thawing.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Vegetarian American