Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, bean and rice stuffed peppers (vegetarian). One of my favorites food recipes. This time, 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 well liked of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. Bean And Rice Stuffed Peppers (vegetarian) is something which I have loved my entire life. They’re nice and they look wonderful.
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.
To get started with this recipe, we have to first prepare a few ingredients. You can have bean and rice stuffed peppers (vegetarian) using 14 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Bean And Rice Stuffed Peppers (vegetarian):
- Make ready 6 Green peppers
- Make ready 2 cup Brown rice
- Get 1 can Black beans, drained
- Prepare 1 can Chili-ready diced tomatoes, 14oz
- Get 8 oz Shredded Mexican blend cheese
- Make ready 4 Shallots, diced
- Make ready 2 tsp Minced garlic
- Get 1 tbsp Olive oil
- Make ready 1 Lime
- Get 1 cup Fresh cilantro
- Take 3/4 tsp Garlic salt
- Take 2 tsp Chili powder
- Take 1/2 tsp Cumin
- Prepare 1/2 tsp Fajita seasoning (optional)
Meatless Monday never looked so good! 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.
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!
When I think about meatless meals, my mind often wanders to Italian pasta dishes, but a close second is Mexican! 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. The Best Stuffed Peppers Just Happen to Be Vegetarian. With a sharp knife, cut in a circle around the stem, twist and remove core and seeds. These vegan stuffed peppers with rice are also gluten-free.
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