Vegetarian Stuffed Peppers
Photography by Two Spoons Studio
- Prep time 15 minutes
- Cook time 30-35 minutes
- Servings 6
Ingredients
- 6 large sweet bell peppers
- 1 tablespoon butter
- 1/2 cup diced sweet onion
- 1 cup cherry tomatoes, sliced in half
- 1 cup frozen corn, thawed
- 1 1/2 cups canned black beans, drained and rinsed
- 2 cups cooked brown rice
- 1 large egg
- 1/2 teaspoon chipotle chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 1/2 + 1/2 cups sharp cheddar cheese, shredded
Instructions
- Preheat the oven to 350º F. Line a rimmed half sheet pan with non-stick aluminum foil.
- Slice the sweet bell peppers in half vertically. Use a spoon to scoop the seeds and white membranes from the insides of the peppers. Discard the pepper tops and seeds. Place the peppers onto the prepared half sheet pan; briefly set aside.
- In a large skillet, melt the butter over medium heat. Add onions and cook until translucent (about 5 minutes). Stir in tomatoes, corn, black beans and brown rice until combined. Remove from heat and set aside.
- In a large bowl, beat the egg, then add in chili powder, oregano, salt, and pepper. Add veggie mixture to bowl and mix well.
- Add 1 1/2 cups of the cheddar cheese into the filling bowl and mix until well combined.
- Stuff the open cavities of the sweet bell peppers tightly with filling, mounding a bit of the filling over the top edge of the peppers. Sprinkle the remaining cheddar cheese over top of the filling.
- Bake the stuffed peppers for 30 to 35 minutes or until filling is heated through, the peppers soften, and the exteriors begin to wrinkle. Serve immediately.
Nutritional Information
Amount Per Serving
Calories per serving: 357
% Daily Value shown in (parentheses)*
- Total Fat 17 g (26 %)
Saturated Fat 10 g (49 %)
Monounsaturated Fat 1 g
Polyunsaturated Fat 1 g
Trans Fat 0 g - Cholesterol 81 mg (27 %)
- Sodium 663 mg (28 %)
- Potassium 338 mg (10%)
- Total Carbohydrate 35 g (12 %)
Dietary Fiber 6 g (23 %)
Sugars 3 g - Protein 16 g (32 %)
- Vitamin A (9 %)
- Vitamin C (8 %)
- Calcium (23 %)
- Iron (12 %)
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
