Vegetarian Stuffed Peppers
These spicy Vegetarian Stuffed Peppers are filled with chipotle-flavored rice, beans, and vegetables, then smothered with melty cheese and crunchy tortilla chips.
Servings 4 servings (1 pepper each)
Calories 421kcal
Ingredients
- Salt and freshly ground black pepper
- 4 large bell peppers any color (see note 1)
- 1 tablespoon olive oil
- 1/4 cup onion finely chopped
- 3 cloves garlic minced
- 2 chipotle peppers in adobo sauce seeded and minced (see note 2)
- 1 cup frozen corn
- 1 (15 ounce) can black beans rinsed
- 1 1/2 cups Monterey Jack cheese shredded and divided
- 1 cup cooked rice
- 1 (14 ounce) can diced tomatoes drained
- 2 tablespoons fresh cilantro or parsley, chopped
- 1/2 cup tortilla chips crushed
Instructions
- In a large stock pot, bring 4 quarts of water and 1 tablespoon salt to boil. Trim 1/2-inch from the top of each pepper and remove the stem and seeds.
- Add peppers to the water and cook until they begin to soften, about 3 minutes. Remove from water and place cut-side down to drain and cool.
- Meanwhile, preheat the oven to 350 degrees. Heat oil in a large skillet over medium-high heat until shimmering. Add onion and cook until softened, about 5 minutes.
- Add garlic, chipotle peppers, corn, and black beans, and stir until heated through. Pour into a large bowl.
- Add 1 cup cheese, rice, tomatoes, and cilantro to the large bowl with the black beans and stir to combine. Place the peppers in a 9” x 9” baking dish.
- Divide the filling evenly among the peppers. Top with remaining 1/2 cup cheese and crushed chips. Bake until the filling is hot and the cheese is melted, about 30 minutes.
Video
Notes
- Bell peppers: Try to buy peppers that are evenly sized and that can sit up on their own. If you can only find peppers that are lop-sided, don’t worry. Just trim off a thin layer of the bottom with a sharp knife to make them stand up.
- Yield: This recipe makes 4 stuffed peppers, each filled with a generous amount of rice and bean filling.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: Stuffed peppers can be assembled and refrigerated up to 1 day in advance. Or, frozen peppers before baking in an airtight container in the freezer up to 3 months.
- Freezer: Or, label, date, and freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and bake as directed.
Nutrition
Serving: 1pepper | Calories: 421kcal | Carbohydrates: 45g | Protein: 16g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 38mg | Sodium: 301mg | Potassium: 570mg | Fiber: 7g | Sugar: 9g | Vitamin A: 5474IU | Vitamin C: 214mg | Calcium: 361mg | Iron: 2mg