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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
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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
Diet Gluten Free, Vegetarian
Prep Time 10 minutes
Cook Time 45 minutes
Servings 6 pieces
Calories 257kcal
Author Vandana Chauhan

Ingredients

  • 3 bell peppers any color
  • 1 medium-sized onion finely chopped
  • 1 medium-sized tomato finely chopped
  • ¼ cup button mushrooms finely chopped
  • ½ cup coriander leaves/ parsley finely chopped
  • ½ teaspoon chopped jalapeno/ chili pepper adjust as per taste
  • 2 cups cooked rice
  • ¼ cup canned/ home-cooked black beans
  • ¼ cup canned/ home-cooked kidney beans
  • 1 teaspoon garlic powder you can also use minced garlic
  • ½ 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 for 2-3 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 ½ 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.

Notes

  1. Instead of rice quinoa and couscous can be used too.
  2. Feel free to use vegetables and beans of your choice.
  3. Cheese lovers may use a combination of different varieties of cheese.

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