Vegetarian Mexican Inspired Stuffed Peppers
peppers, black beans, tomatoes, rice, cheese, onion, garlic salt, chili, cumin
Ingredients
1 tablespoon salt 4 large green bell peppers - tops, seeds, and membranes removed 1 tablespoon olive oil 1/2 cup chopped onion 2 cups cooked rice 1 (15 ounce) can black beans, drained and rinsed 1 (14.5 ounce) can chili-style diced tomatoes 1 teaspoon chili powder 1 teaspoon garlic salt 1/2 teaspoon ground cumin 1/2 teaspoon salt 1 (8 ounce) package shredded Mexican cheese blend (such as Sargento® Authentic Mexican)
Directions for Vegetarian Mexican Inspired Stuffed Peppers Recipe
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.
Read the full directions on Allrecipes.com
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Servings
4 stuffed peppers
Tags
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