Go Back
+ servings
one piece of stuffed red bell pepper kept on a white plate and a small portion of yellow bell pepper also visible on the side
Print

Vegetarian Stuffed bell peppers

Vegetarian stuffed bell peppers is a delicious Mexican style recipe made by stuffing bell peppers with rice, beans, and cheese.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Servings 6 pieces
Calories 257kcal

Ingredients

  • 3 bell peppers any color
  • 1 medium-sized onion finely chopped
  • 1 medium-sized tomato finely chopped
  • 1/4 cup button mushrooms finely chopped
  • 1/2 cup coriander leaves/ parsley finely chopped
  • 1/2 teaspoon chopped jalapeno/ chili pepper adjust as per taste
  • 2 cups cooked rice
  • 1/4 cup canned/ home-cooked black beans
  • 1/4 cup canned/ home-cooked kidney beans
  • 1 teaspoon garlic powder you can also use minced garlic
  • 1/2 teaspoon black pepper powder adjust as per taste
  • Salt as per taste
  • 2 cups grated mozzarella you can use any cheese of your choice
  • 1.5 tbsp olive oil

Instructions

  • Heat 1 tablespoon oil in a pan. Add onion and saute till it becomes translucent.
  • Next, add mushrooms and saute for2-3 minutes.
  • Add tomatoes and jalapeno, mix and cook till tomatoes turn mushy.
  • Once the tomato is done, add both the beans, garlic powder, pepper, salt, and coriander leaves. Mix and cook for around 1 minute.
  • Finally, add the rice and 1/2 a cup of cheese. Mix and cook for another minute and switch off the gas. Keep the mixture aside.
  • Slit the bell peppers vertically from the center. Create hollow by removing seeds and stem. Apply some oil on the bell peppers and bake in a pre-heated oven for 10 minutes at 200 degrees Celcius. Once done, take them out and keep aside for at least 5 minutes. Let them reach room temperature.
  • Fill the rice stuffing inside each bell pepper. Make sure that the stuffing reaches every corner of the pepper. Top each pepper with the remaining cheese.
  • Bake for 18-20 minutes at 200 degrees Celsius or until you see golden brown patches on cheese topping.
  • Garnish with chopped coriander leaves/ parsley and serve.

Nutrition

Calories: 257kcal | Carbohydrates: 25g | Protein: 12g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 29mg | Sodium: 286mg | Potassium: 315mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2376IU | Vitamin C: 81mg | Calcium: 209mg | Iron: 1mg