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Vegetarian Black Bean Stuffed Peppers
Vegetarian Black Bean Stuffed Peppers
Delicious meatless option
Ingredients
- 4 large red bell peppers
- 2 tablespoons olive oil
- 1 medium onion diced
- 1 tablespoon ground cumin
- 1/2 tablespoon oregano
- Sea salt to taste
- black pepper to taste
- 1 cup long grain rice rinsed and drained
- 1-1/2 cup vegetable broth
- 1-1/2 cup jarred tomato sauce
- 1 14- oz. black beans can, rinsed and drained
- 1 cup frozen corn
- 1 cup cheddar cheese grated
- 2 scallions sliced
- 1/2 cup parsley roughly chopped
- 1 lime sliced
Instructions
- Preheat oven to 350°F.
- Grease a large baking sheet with olive oil or spray with cooking spray.
- Cut peppers in half and remove the seeds.
- Arrange cut-side down on baking sheet and place in the oven to roast for 15-20 minutes.
- While peppers are roasting, make filling.
- Heat olive oil in a large skillet over medium heat. Add onion, cumin, and oregano; generously season with salt and pepper. Cook, stirring occasionally, until onion becomes translucent, 2-3 minutes.
- Add rice, vegetable broth, and jarred tomato sauce. Season with salt and pepper, to taste and bring to a boil. Once it starts boiling, reduce heat to a simmer and cover with a lid.
- Cook, covered, until the rice is cooked through, 12-15 minutes.
- Add beans and frozen corn and continue cooking just until the corn is warmed through, 3-4 minutes. Remove from heat and set aside.
- Remove peppers from the oven.
- Flip them over and stuff with the rice and bean mixture.
- Top with cheddar cheese and return to the oven until the peppers are soft and the cheese is melted, approximately 10-15 minutes.
- Serve topped with scallions, fresh parsley, and lime slices. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 552kcal (28%)Carbohydrates: 78g (26%)Protein: 22g (44%)Fat: 19g (29%)Saturated Fat: 7g (44%)Polyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 28mg (9%)Sodium: 459mg (20%)Potassium: 754mg (22%)Fiber: 13g (54%)Sugar: 2g (2%)Vitamin A: 1228IU (25%)Vitamin C: 22mg (27%)Calcium: 276mg (28%)Iron: 4mg (22%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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