VEGETARIAN MEXICAN INSPIRED STUFFED PEPPERS
I created this so it's not too spicy, but is packed with flavor. My kids loved it! For variety, add corn or other vegetables or switch to other chopped tomato varieties (chiles, jalapenos, etc.). Follow the boiling method prior to baking if you don't want a crispy bell pepper. If you have small peppers, use more of them for this recipe. They taste great with a dollop of sour cream on top.
Provided by donnam
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 508.7 calories, Carbohydrate 55.5 g, Cholesterol 54.9 mg, Fat 22.8 g, Fiber 12 g, Protein 23.8 g, SaturatedFat 13.6 g, Sodium 3755.9 mg, Sugar 4.9 g
VEGETARIAN STUFFED PEPPERS
These filling and flavorful vegetarian stuffed peppers are an updated version of my mom's stuffed peppers, which were a favorite when I was growing up in upstate New York. Whenever I make them, I'm reminded of home. -Melissa McCabe, Long Beach, California
Provided by Taste of Home
Categories Dinner
Time 4h
Yield 6 servings.
Number Of Ingredients 16
Steps:
- Place the first 12 ingredients in a large bowl; mix lightly to combine. Cut and discard tops from sweet peppers; remove seeds. Fill peppers with rice mixture. , In a small bowl, mix spaghetti sauce and water; pour half the mixture into an oval 5-qt. slow cooker. Add filled peppers. Top with remaining sauce. Sprinkle with 2 tablespoons Parmesan cheese., Cook, covered, on low 3-1/2 to 4 hours or until heated through and peppers are tender. Sprinkle with remaining Parmesan cheese.
Nutrition Facts : Calories 261 calories, Fat 8g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 815mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 7g fiber), Protein 11g protein. Diabetic Exchanges
MEXICAN-STYLE STUFFED PEPPERS
Stuff peppers with rice and black beans, then top with chilli cheese and fresh guacamole for an easy family meal. If the kids don't like spice, use a mild cheese instead
Provided by Cassie Best
Categories Dinner, Lunch, Supper
Time 50m
Yield Serves 2 adults, 2 children
Number Of Ingredients 6
Steps:
- Heat the oven to 220C/200C fan/gas 7. Remove the seeds and any white pith from the peppers and arrange, cut-side up, in a roasting tin. Drizzle with oil and season, then bake for 20 mins.
- Combine the rice and beans. Remove the peppers from the oven and fill with the rice mixture. Top each with a slice of cheese and bake for 10-15 mins more, until the rice has melted and the filling is hot. Top with spoonfuls of guacamole.
Nutrition Facts : Calories 468 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 11 grams sugar, Fiber 14 grams fiber, Protein 19 grams protein, Sodium 2.1 milligram of sodium
VEGETARIAN MEXICAN STUFFED PEPPERS
Make and share this Vegetarian Mexican Stuffed Peppers recipe from Food.com.
Provided by emilyodgers
Categories Rice
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400.
- Parboil halved bell peppers for 5 minutes.
- Sauté onions and green peppers in skillet until heated thoroughly. Add cooked rice, drained black beans, and tomato sauce and cook for an additional 5 minutes. Remove from heat and stir in ½ cup of cheese. Spoon mixture into pepper halves and then place in 9 x 13 glass baking dish. Pour hot water in the bottom of the dish and cover with aluminum foil.
- Bake for 30 minutes; sprinkle with remaining cheese and bake uncovered for an additional 10 minutes.
Nutrition Facts : Calories 278.7, Fat 10.2, SaturatedFat 6.2, Cholesterol 29.7, Sodium 483.4, Carbohydrate 33.2, Fiber 11.3, Sugar 8.4, Protein 16.6
More about "vegetarian mexican stuffed peppers recipes"
VEGETARIAN STUFFED PEPPERS RECIPE - COOKIE AND KATE
From cookieandkate.com
4.9/5 (164)Calories 430 per servingCategory Entree
- To roast the peppers: Preheat the oven to 425 degrees Fahrenheit. Place the halved peppers in a large 9 by 13-inch baking dish, or on a rimmed baking sheet lined with parchment paper. Drizzle 1 tablespoon olive oil over the peppers and sprinkle them with salt and pepper. Use your hands to rub the oil all over both sides of the peppers, then arrange them with the cut sides facing up. Bake for 20 to 25 minutes, until the peppers are a little blistered around the edges and easily pierced through by a fork. Set aside. Leave the oven on for baking the peppers.
- In the meantime, cook the rice: Bring a large pot of water to boil. Rinse the rice in a fine-mesh colander until the water runs clear. Add the rice to the boiling water and continue boiling, uncovered, for 30 minutes (reduce the heat as necessary to prevent overflow). Drain off the remaining cooking water and return the rice to the pot. Set aside.
- Prepare the filling: In a large skillet over medium heat, warm 2 tablespoons olive oil until shimmering. Add the onion and 1/2 teaspoon of the salt. Cook, stirring often, until the onion is tender, about 5 minutes. Add the tomatoes and cook until they’re lightly squishy, another 5 minutes or so.
- Add the cilantro, garlic, chili powder and cumin. While stirring, cook until the garlic is fragrant, about 30 to 60 seconds.
MEXICAN QUINOA STUFFED PEPPERS | MINIMALIST BAKER RECIPES
From minimalistbaker.com
Ratings 241Calories 311 per servingCategory Entree
- Add quinoa and vegetable stock to a saucepan and bring to a boil over high heat. Once boiling, reduce heat, cover, and simmer until all liquid is absorbed and quinoa is fluffy - about 20 minutes.
- Preheat oven to 375 degrees F (190 C) and lightly grease a 9x13 baking dish or rimmed baking sheet.
- Add cooked quinoa to a large mixing bowl and add remaining ingredients - salsa through corn. Mix to thoroughly combine then taste and adjust seasonings accordingly, adding salt, pepper, or more spices as desired.
VEGETARIAN STUFFED PEPPERS - MEXICAN-STYLE - OUR HAPPY …
From ourhappymess.com
Ratings 5Calories 485 per servingCategory Main Dish, Side Dish
- Cut the peppers in half from top to bottom, stem and seed them. Place cut side up in the prepared baking dish.
- In a large skillet, heat the olive oil over medium heat. Add the onion and cook until softened and beginning to brown, about 5 minutes.
VEGETARIAN MEXICAN STUFFED PEPPER RECIPE « RUNNING IN A …
From runninginaskirt.com
5/5 (9)Total Time 1 hrCategory Dinner, Lunch, Main CourseCalories 199 per serving
- Cut the bell peppers in half and scoop out the seeds and white part. Spray a deep baking dish with cooking spray.
- In a non-stick pan over medium heat saute the onion in the olive oil until it start to turn tender. Season with salt and pepper. Add the garlic and stir for 30 seconds until fragrant.
- Add the black beans and tomatoes to the pan. Season with salt and pepper plus the mexican/ taco seasoning. Saute for 2-3 minutes.
MEXICAN STUFFED PEPPERS | RECIPETIN EATS
From recipetineats.com
THE BEST MEXICAN STUFFED PEPPERS - FOODIECRUSH .COM
From foodiecrush.com
MEXICAN STUFFED PEPPERS {TASTY, EASY RECIPE!}
From wellplated.com
VEGAN MEXICAN STUFFED PEPPERS - KEEPING THE PEAS
From keepingthepeas.com
VEGETARIAN MEXICAN STUFFED PEPPERS - FLAVOR MOSAIC
From flavormosaic.com
VEGETARIAN STUFFED PEPPERS | THE MODERN PROPER
From themodernproper.com
TOP 42 CHEESY MEXICAN STUFFED PEPPERS RECIPE RECIPES
From dmax.youramys.com
MEXICAN-STYLE VEGAN STUFFED PEPPERS - MY DARLING VEGAN
From mydarlingvegan.com
VEGAN STUFFED PEPPERS (SLOW COOKER RECIPE) - HAPPY HEALTHY MAMA
From happyhealthymama.com
VEGETARIAN STUFFED BELL PEPPER RECIPES
From allrecipes.com
CHEESY STUFFED MEXICAN PEPPERS WITH RED CHILI SAUCE RECIPE
From goodtaste.net-freaks.com
VEGETARIAN STUFFED PEPPERS | THE MODERN PROPER
From aesudy.dynu.net
VEGETARIAN STUFFED PEPPERS - MEATLESS MONDAY RECIPE - TASTES OF …
From aetomw.dynu.net
VEGETARIAN MEXICAN STUFFED PEPPERS - FANNETASTIC FOOD
From fannetasticfood.com
MEXICAN STUFFED PEPPERS (VEGAN) - EATPLANT-BASED
From eatplant-based.com
57 EASY MEXICAN RECIPES TO MAKE FOR DINNER TONIGHT - BRIT + CO
From brit.co
MEXICAN STUFFED PEPPERS VEGETARIAN RECIPE | HEALTHY - SAVOR
From savorandsavvy.com
20+ VEGETARIAN MEXICAN RECIPES - OH MY VEGGIES
From ohmyveggies.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #main-dish #rice #vegetables #mexican #vegetarian #dietary #pasta-rice-and-grains #peppers
You'll also love