Vegetarian Southwest Stuffed Peppers

My husband has missed having stuffed peppers with us since he became vegetarian. This recipe that I have modifed from Our Best Bites is the answer to that problem and they are so delicious that I prefer them over the meat filled variety.

6 medium sweet peppers in either red, yellow, or orange or a variety.
1 Tbs salt
1/2 Cup white rice
1 vegetable bullion cube
2 Tbs olive oil
1 onion, diced
3 garlic cloves, minced

1/2 - 1 jalapeno, minced (or a 3oz can of mild green chilies)
1-14oz can black beans, drained and rinsed
1 cup frozen corn kernels
2 green onions, sliced
1/2-1 tsp chipotle chili powder
1 tsp kosher salt
1/4 black pepper
1-14.5 ounce can diced tomatoes, preferably fire roasted
1 1/4 C jack or pepperjack cheese, divided
3-4 Tbs chopped fresh cilantro
Preheat oven to 350.  Add rice and 1 vegetable bullion cube to the amount of boiling water called for on package and cook until tender. Heat oil in a 12-inch skillet over medium-high heat. Add onions, garlic, and peppers and cook until softened, about 5 minutes. Add corn, beans, green onions, chipotle chili powder, kosher salt, and pepper. Stir until corn and beans are heated through, about 5 minutes. Place peppers in a baking dish. Remove skillet from heat and add rice, tomatoes, 1 cup cheese, and cilantro. Stir to combine well and give it a taste. Add additional salt, pepper, and chipotle powder to your liking. Then evenly divide mixture between peppers. Top peppers with remaining 1/4 cup cheese. Bake at 350 for about 30 minutes. Serve with tortilla chips.

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