Hello everybody, it is Brad, welcome to my recipe site. Today, I will show you a way to make a special dish, bean and rice stuffed peppers (vegetarian). One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Bean And Rice Stuffed Peppers (vegetarian) is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. Bean And Rice Stuffed Peppers (vegetarian) is something that I’ve loved my entire life. They are nice and they look wonderful.
Green bell peppers are stuffed with rice, chili-style tomatoes, and Mexican cheese blend, creating a hearty and not-too-spicy vegetarian dinner the whole family will love. These stuffed bell peppers filled with Creole seasoned red beans and rice are hearty, delicious and perfect for serving to dinner guests with diverse diets. Vegan Red Beans and Rice Stuffed Peppers.
To get started with this recipe, we have to prepare a few ingredients. You can have bean and rice stuffed peppers (vegetarian) using 14 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Bean And Rice Stuffed Peppers (vegetarian):
- Take 6 Green peppers
- Get 2 cup Brown rice
- Get 1 can Black beans, drained
- Take 1 can Chili-ready diced tomatoes, 14oz
- Get 8 oz Shredded Mexican blend cheese
- Get 4 Shallots, diced
- Get 2 tsp Minced garlic
- Take 1 tbsp Olive oil
- Take 1 Lime
- Get 1 cup Fresh cilantro
- Take 3/4 tsp Garlic salt
- Prepare 2 tsp Chili powder
- Prepare 1/2 tsp Cumin
- Get 1/2 tsp Fajita seasoning (optional)
Print Recipe Show ❤ & Comment Jump to RecipeOur. These cheddar and rice stuffed peppers are an excellent starting point. Feel free to amp them up with different seasonings, vegetables, or meat. These stuffed peppers are the perfect dinner solution for vegetarians, or for anyone who likes to have a meat-free meal now and then.
Steps to make Bean And Rice Stuffed Peppers (vegetarian):
- Cut off tops of peppers and remove seeds. Boil peppers in large pot of water for 3 minutes. Remove and let cool.
- Heat oil in a skillet. Sauté shallots and garlic for about 5 minutes.
- Combine rice, shallot mixture, beans, tomatoes, cilantro, spices and juice from one lime. Add half of the cheese. Mix.
- Stuff mixture into peppers. Top each pepper with cheese. Bake in a foil-lined dish at 350°F for 15 minutes or until cheese melted and bubbly. Remove, let cool 5 minutes and enjoy!
These protein-packed vegetarian stuffed peppers are a delicious way to showcase seasonal bell peppers. The filling for these peppers starts with brown rice and black beans, both of which are rich in protein. Brown rice is a healthier alternative to white because it's less processed and has all its. Be the first to rate & review! Rice and black beans are stuffed into sweet bell peppers and topped with cheese.
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