Recipe and Picture from The Proper Modern
Vegetarian Stuffed Peppers
4 large red bell peppers
1 tbsp olive or vegetable oil
1/2 medium yellow onion, diced
1 cup uncooked white rice
1 tsp salt, optional
1 2/3 cups vegetable broth
1 (13.5 oz) can diced tomatoes, with juices
3-4 green onions, chopped
2 Tbsp taco seasoning (homemade or store-bought)
1 (13.5 oz) can black beans, drained and rinsed
1 cup frozen corn
1 cup shredded pepper jack cheese minced cilantro, optional
1. Prepare your bell peppers: Cut three of the bell peppers in half lengthwise and scoop out the seeds and white membranes. These are the peppers you will stuff with the filling. Trim the top off of the remaining bell pepper, core it and chop it up to use in the filling.
2. Preheat oven to 400°F.
3. Heat the oil in a large skillet over medium heat until glistening. Add the diced onion and cook until beginning to soften about 4 minutes. Add the rice and salt and continue to cook for another 3 minutes.
4. Pour in the broth, tomatoes, green onions, taco seasoning, and the diced bell pepper.
5. Bring the rice mixture to a boil. Reduce the heat, cover, and simmer for 25 minutes, until the rice is fully cooked.
6. When rice is done, fluff the mixture with a fork. Stir in drained black beans and frozen corn, until combined.
7. Take the halved, seeded bell peppers and fill them with the rice mixture. If time allows, it's best to give the rice filling 10-15 minutes to cool before filling the peppers.
8. Arrange the stuffed peppers in a large baking dish or oven-proof skillet. Mound any leftover filling on top of the peppers. Top with shredded pepper Jack cheese. Bake, uncovered for 40 minutes on center rack.
9. Top with fresh cilantro and serve. Enjoy!
Comments