Vegetarian Stuffed Peppers
Bell peppers stuffed with rice, beans, tomatoes and topped with cheese
Equipment
- 1 Instapot or rice cooker
- 1 9x13 baking dish
Ingredients
- 6 fresh bell peppers
- 1/4 cup of olive oil
- 1 onion diced
- 2 garlic cloves minced
- 1 15 oz can of black beans
- 1 15 oz can of kidney beans
- 1 15 oz can of diced tomatoes
- 1/2 cup of tomato paste
- 3/4 cup of vegetable broth
- 2 cups of cooked rice
- 1 cup of shredded cheese
- 1/2 tbsp garlic powder
- 1/2 tbsp chili powder
- 1 tsp salt
- 1 tsp pepper
- 1/2 tsp cayenne pepper
Instructions
- Pre-heat your oven to 400 degrees Fahrenheit
- Wash your peppers, cut off the tops, and cut out the seeds and middles pieces of the peppers
- Cook your rice of choice, I cook mine in the Instapot so that it is done quickly, but if you cook the long way you will want to start the rice first so that it can be cooking while you are working on the peppers.
- Line your cookie sheet with foil or parchment paper. Next place the empty peppers on the pan. Brush them with olive oil until all of the peppers are coated. Next, sprinkle a little bit of salt, pepper, and garlic powder on the peppers. Place them in the oven to cook for around 25-30 minutes. Cook until the peppers are wilting.
- While the peppers and rice are cooking, dice your onion and mince your garlic. Next, start cooking them with about 2 tablespoons of the olive oil. Start with the onions then add the garlic after about two minutes. Once they are translucent, turn off the heat. Let them sit for a minute while you get the rest of the ingredients ready.
- Open your cans of beans and rinse them. Add the beans in with the onions and garlic. Next add the diced tomatoes, tomato paste, and vegetable broth to the mix.
- Add your cooked rice to the mix along with the seasoning of your choice. I usually add chili powder, paprika, salt, pepper, garlic powder, and a little bit of cayenne powder. Mix everything up really well and turn the stove-top back on for about 5 minutes to ensure all is blended.
- Pull the peppers out of the oven when they are wilted and start stuffing them with the rice and bean mixture.
- Sprinkle the shredded cheese on top of the peppers and put back in the oven for 15-20 minutes or until the cheese is melted.
- Enjoy!
Notes
These peppers are one of my go-to recipes because they are easy and tasty. This recipe takes only around 40 minutes to make. We grow the bell peppers in our garden. We end up having stuffed peppers frequently in the summer and fall. They never get old. Sometimes I change up the type of rice or beans that I use. I use whatever I have on hand, so I don’t have to go to the store. It always turns out delicious.