Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, bean and rice stuffed peppers (vegetarian). It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Bean And Rice Stuffed Peppers (vegetarian) is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. They are nice and they look fantastic. Bean And Rice Stuffed Peppers (vegetarian) is something that I’ve loved my whole life.
The Best Vegetarian Stuffed Peppers With Beans Recipes on Yummly 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.
To begin with this recipe, we must prepare a few ingredients. You can cook 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):
- Get 6 Green peppers
- Make ready 2 cup Brown rice
- Get 1 can Black beans, drained
- Prepare 1 can Chili-ready diced tomatoes, 14oz
- Take 8 oz Shredded Mexican blend cheese
- Make ready 4 Shallots, diced
- Make ready 2 tsp Minced garlic
- Take 1 tbsp Olive oil
- Prepare 1 Lime
- Get 1 cup Fresh cilantro
- Get 3/4 tsp Garlic salt
- Prepare 2 tsp Chili powder
- Take 1/2 tsp Cumin
- Prepare 1/2 tsp Fajita seasoning (optional)
Spoon into bell peppers, dividing evenly. Pour remaining tomato sauce over peppers and sprinkle with parsley. Pour water into bottom of slow cooker. Vegetarian stuffed peppers bursting with a flavorful healthy filling of corn, pinto beans, tomatoes and green chiles, along with rice and cheese.
Steps 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!
Perfect as a main dish or a side. Colorful vegetarian stuffed peppers will brighten up dreary winter days and get us excited for the upcoming spring days. The filling for these peppers starts with brown rice and black beans, both of which are rich in protein. Brown rice is a healthier alternative to white because it's less processed and has all its edible parts still attached (read: more nutrients!). Vegetarian stuffed peppers—baked until tender and brimming with a taco-seasoned, cheesy bean-and-rice filling—are an easy, healthy dinner that's sure to spice up your week.
So that’s going to wrap it up for this special food bean and rice stuffed peppers (vegetarian) recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
