Vegetarian Mexican Inspired Stuffed Peppers recipe
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Ingredients
- 1 tablespoon salt 4 large green bell peppers - tops, seeds, and membranes removed 1 tablespoon olive oil ½ cup chopped onion 2 cups cooked rice 1 (15 ounce) can black beans, drained and rinsed 1 (14.5 ounce) can chili-style diced tomatoes 1 teaspoon chili powder 1 teaspoon garlic salt ½ teaspoon ground cumin ½ teaspoon salt 1 (8 ounce) package shredded Mexican cheese blend (such as Sargento® Authentic Mexican)
Nutrition Info
- 508.7 caloriescarbohydrate: 55.5 gcholesterol: 54.9 mgfat: 22.8 gfiber: 12 gprotein: 23.8 gsaturatedFat: 13.6 gservingSize: -sodium: 3755.9 mgsugar: 4.9 gtransFat: : -unsaturatedFat: : -
Directions Vegetarian Mexican Inspired Stuffed Peppers
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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.