Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, bean and rice stuffed peppers (vegetarian). It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
These Tex-Mex Vegetarian Stuffed Peppers are super easy to make and always a winner with the family. The ingredients are basic pantry ingredients (rice, beans, salsa) that come together to create an incredibly flavorful meal. The peppers are easy enough to make on a busy weeknight, or they can be prepped in advance and frozen.
Bean And Rice Stuffed Peppers (vegetarian) is one of the most popular of current trending meals in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. Bean And Rice Stuffed Peppers (vegetarian) is something that I have loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. You can have bean and rice stuffed peppers (vegetarian) using 14 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Bean And Rice Stuffed Peppers (vegetarian):
- Make ready 6 Green peppers
- Prepare 2 cup Brown rice
- Prepare 1 can Black beans, drained
- Prepare 1 can Chili-ready diced tomatoes, 14oz
- Get 8 oz Shredded Mexican blend cheese
- Prepare 4 Shallots, diced
- Prepare 2 tsp Minced garlic
- Make ready 1 tbsp Olive oil
- Make ready 1 Lime
- Take 1 cup Fresh cilantro
- Make ready 3/4 tsp Garlic salt
- Take 2 tsp Chili powder
- Make ready 1/2 tsp Cumin
- Prepare 1/2 tsp Fajita seasoning (optional)
Pour remaining tomato sauce over peppers and sprinkle with parsley. Pour water into bottom of slow cooker. This recipe for stuffed peppers is vegetarian-friendly, as the filling is a cheesy mixture of rice, beans, and tomatoes. Meatless Monday never looked so good!
Instructions to make Bean And Rice Stuffed Peppers (vegetarian):
- Cut off tops of peppers and remove seeds. Boil peppers in large pot of water for 3 minutes. Remove and let cool.
- Heat oil in a skillet. Sauté shallots and garlic for about 5 minutes.
- Combine rice, shallot mixture, beans, tomatoes, cilantro, spices and juice from one lime. Add half of the cheese. Mix.
- Stuff mixture into peppers. Top each pepper with cheese. Bake in a foil-lined dish at 350°F for 15 minutes or until cheese melted and bubbly. Remove, let cool 5 minutes and enjoy!
Vegetarian Stuffed Peppers are filled with rice, beans, corn and cheese. Less than an hour to dinner! This past school year I've been trying to incorporate more vegetarian meals into my weekly planning. When I think about meatless meals, my mind often wanders to Italian pasta dishes, but a close second is Mexican! Evenly fill the four prepared peppers with the rice and black bean mixture and set inside a baking dish.
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