Recipe: Tasty Mexican stuffed Pepper (Vegetarian)

Mexican stuffed Pepper (Vegetarian). Now Choose From Multiple Easy Vegetable Recipes To Create That Perfect Meal. Green bell peppers are stuffed with rice, chili-style tomatoes, and Mexican cheese blend, creating a hearty and not-too-spicy vegetarian dinner the whole family will love. These easy, cheesy, Mexican-inspired vegetarian stuffed peppers are filled with healthy grains, quinoa, black beans, and tons of flavor.

Third Step: Mix together the taco seasoning, adobo, and salsa together. Fourth Step: Place the salsa mixture, cooked rice, black beans, and ½ cup cheese to the pan and stir. I made vegan sour cream (soaked cashews, lemon juice, apple cider vinegar and garlic powder) and - from Oh She Glows cookbook, a walnut taco meat (walnuts, oil, cumin, chili powder salt and cayenne) to put on top of the stuffed peppers and thought it was such a good combo that I had to share! You can cook Mexican stuffed Pepper (Vegetarian) using 14 ingredients and 4 steps. Here is how you cook that.

Ingredients of Mexican stuffed Pepper (Vegetarian)

1. It's 4 of Bell Peppers.
2. It's 1 - 2 Cups of Black Beans drained.
3. You need 1 Cup of Rice.
4. You need 1 Cup of Corn.
5. It's 1 of Onion.
6. It's 2 Cloves of garlic minced.
7. Prepare 1 Teaspoon of Cumin.
8. Prepare 1 Tablespoon of Oregano.
9. Prepare 1 Tablespoon of basil.
10. You need 1/2 Teaspoon of Red Chilli Powder.
11. You need To Taste of Salt.
12. You need 1 Teaspoon of Black Pepper.
13. You need 1/2 Cup of Mozzarella Cheddar Cheese Shredded /.
14. Prepare 1 of Lemon (Small).

This version would also be delicious with corn added. (Or try these tasty Vegan Stuffed Peppers.) Dairy-Free Stuffed Peppers. Omit the cheese and top the finished peppers with lots of creamy avocado instead. Fill each pepper half with the quinoa mixture. Place each pepper half in the slow cooker and cook on high for three hours.

Mexican stuffed Pepper (Vegetarian) step by step

1. Cut capsicum lengthwise into half. Put it face down on the baking tray on top a foil.Broil for 6-10 minutes (550 degrees) till the skin of the pepper is slightly darkened and wrinkled.Once this is done let it cool outside for sometime..
2. Rinse and drain a can of black beans.Heat olive oil (3 tbsp) in a pan.Add minced garlic, chopped onions, the listed spices and then the beans to this.Add cooked rice. Mix well.Squeeze lemon.The stuffing is ready..
3. Meanwhile the bell peppers have cooled down. Peel off the skin(optional).Stuff it with the mix prepared.Spread shredded cheese on top..
4. Bake in oven at 375 degrees. Take out after 15-20 minutes. Ready for serving!.

Remove the seeds and any white pith from the peppers and arrange, cut-side up, in a roasting tin. Remove the peppers from the oven and fill with the rice mixture. Serving - Once cooked, remove the stuffed peppers oven and top with my favorite Cilantro Avocado Creme. Once they cool down, they can become a big soggy. When ready for more, simply prepare your bell pepper, fill, and cook!