Vegetarian Mexican Inspired Stuffed Peppers
Ingredients:
- 1 tbsp Sea Salt
- 4 Bell Peppers large, tops, seeds, and membranes removed
- 1 tbsp Olive Oil
- 1 c Onions 1 onion, small, chopped
- 2 c White Rice cooked
- 15 oz Canned Black Beans 1 can, drained and rinsed
- 14.5 oz Diced Tomatoes With Green Chilies 1 can
- 1 tsp Chili Powder
- 1 tsp Garlic Salt
- 0.50 tsp Cumin ground
- 1 c Cheddar Cheese Mexican cheese blend, shredded
Instructions:
- Preheat oven to 350 degrees F
- Bring a large pot of water and 1 tablespoon salt to a boil; cook green bell peppers in the boiling water until slightly softened, 3 to 4 minutes. Drain.
- Heat olive oil in a skillet over medium heat; cook and stir onion in the hot oil until softened and transparent, 5 to 10 minutes.
- Mix rice, black beans, tomatoes, and cooked onion in a large bowl. Add chili powder, garlic salt, cumin, 1/2 teaspoon salt; stir until evenly mixed.
- Fold 1 1/2 cups Mexican cheese blend into rice mixture. Spoon rice mixture into each bell pepper; arrange peppers in 9x9-inch baking dish.
- Sprinkle peppers with remaining Mexican cheese blend.
- Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes.
Nutrition
Calories: 652kcal | Carbohydrates: 107g | Protein: 22g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 29mg | Sodium: 2941mg | Potassium: 977mg | Fiber: 12g | Sugar: 9g | Vitamin A: 4330IU | Vitamin C: 167.3mg | Calcium: 316mg | Iron: 4.8mg
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