Recipe: Yummy Bean And Rice Stuffed Peppers (vegetarian)

Bean And Rice Stuffed Peppers (vegetarian). View Our Easy Stuffed Bell Peppers Recipe. This recipe for stuffed peppers is vegetarian-friendly, as the filling is a cheesy mixture of rice, beans, and tomatoes. These Tex-Mex Vegetarian Stuffed Peppers are super easy to make and always a winner with the family.

The filling for these peppers starts with brown rice and black beans, both of which are rich in protein. Brown rice is a healthier alternative to white because it's less processed and has all its edible parts still attached (read: more nutrients!). Spoon into bell peppers, dividing evenly. You can have Bean And Rice Stuffed Peppers (vegetarian) using 14 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Bean And Rice Stuffed Peppers (vegetarian)

1. Prepare 6 of Green peppers.
2. You need 2 cup of Brown rice.
3. You need 1 can of Black beans, drained.
4. Prepare 1 can of Chili-ready diced tomatoes, 14oz.
5. It's 8 oz of Shredded Mexican blend cheese.
6. You need 4 of Shallots, diced.
7. It's 2 tsp of Minced garlic.
8. It's 1 tbsp of Olive oil.
9. Prepare 1 of Lime.
10. It's 1 cup of Fresh cilantro.
11. You need 3/4 tsp of Garlic salt.
12. Prepare 2 tsp of Chili powder.
13. Prepare 1/2 tsp of Cumin.
14. You need 1/2 tsp of Fajita seasoning (optional).

Pour remaining tomato sauce over peppers and sprinkle with parsley. Pour water into bottom of slow cooker. Vegetarian Stuffed Peppers are filled with rice, beans, corn and cheese. Less than an hour to dinner!

Bean And Rice Stuffed Peppers (vegetarian) step by step

1. Cut off tops of peppers and remove seeds. Boil peppers in large pot of water for 3 minutes. Remove and let cool..
2. Heat oil in a skillet. Sauté shallots and garlic for about 5 minutes..
3. Combine rice, shallot mixture, beans, tomatoes, cilantro, spices and juice from one lime. Add half of the cheese. Mix..
4. Stuff mixture into peppers. Top each pepper with cheese. Bake in a foil-lined dish at 350°F for 15 minutes or until cheese melted and bubbly. Remove, let cool 5 minutes and enjoy!.

This past school year I've been trying to incorporate more vegetarian meals into my weekly planning. When I think about meatless meals, my mind often wanders to Italian pasta dishes, but a close second is Mexican! Vegetarian stuffed peppers—baked until tender and brimming with a taco-seasoned, cheesy bean-and-rice filling—are an easy, healthy dinner that's sure to spice up your week. The Best Stuffed Peppers Just Happen to Be Vegetarian. I stuffed the halved peppers with the rice mixture and put about a teaspoon of the remaining tomato sauce on each one before.