Vegetarian Stuffed Peppers
Healthy vegetarian stuffed peppers filled with rice, beans, corn, tomatoes, and cheesy taco-seasoned filling. Easy meat-free dinner!
Equipment
- Large skillet
- Baking dish
- Knife and cutting board
Ingredients
- 4 large bell peppers, halved and seeded any color
- 1 cup uncooked long-grain white rice
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 15 oz can black beans, drained and rinsed
- 1 cup frozen corn, thawed
- 14.5 oz can diced tomatoes with juices
- 2 tablespoons taco seasoning
- 1 cup shredded pepper jack cheese, divided
- Salt and black pepper to taste
Instructions
- Cook the rice according to package directions. Meanwhile, heat olive oil in a skillet over medium heat.
- Sauté diced onion until soft, about 5 minutes. Add minced garlic and cook 1 minute.
- Stir in black beans, corn, diced tomatoes, and taco seasoning. Simmer 10 minutes.
- Fold in cooked rice and half the cheese. Season with salt and pepper.
- Preheat oven to 375°F. Place pepper halves in baking dish. Fill with mixture, top with remaining cheese.
- Cover and bake 25 minutes. Uncover and bake 15 more minutes until tender.
Notes
- Prep filling ahead for easier assembly.
- Broil for crispy cheese top.
- Serve with lime and cilantro.