Best Vegetarian Mexican Stuffed Peppers Recipes

VEGETARIAN MEXICAN INSPIRED STUFFED PEPPERS

Steps:

• 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.

VEGETARIAN MEXICAN STUFFED PEPPERS

Steps:

• 1)Preheat oven to 350 degrees. 2) Bring a large pot of water and 1 TBL salt to a boil 3) Heat olive oil in a skillet over medium heat. cook and stir onions until they are soft and transparent. (about 5-10 minutes.) 4) mix rice, black beans, tomatoes, and cooked onions in a large bowl. Add chili powder, garlic, salt, cumin, 1/2 tsp. salt and stir until evenly mixed. Stir 1 1/2 cups cheese into rice mixture. 5) Fill each pepper with rice mixture and sprinkle remaining cheese on top. 6) Bake until hot and bubbly. (about 30 minutes)

VEGETARIAN MEXICAN STUFFED PEPPERS

Steps:

• Heat oven to 400.
• Parboil halved bell peppers for 5 minutes.
• Sauté onions and green peppers in skillet until heated thoroughly. Add cooked rice, drained black beans, and tomato sauce and cook for an additional 5 minutes. Remove from heat and stir in ½ cup of cheese. Spoon mixture into pepper halves and then place in 9 x 13 glass baking dish. Pour hot water in the bottom of the dish and cover with aluminum foil.
• Bake for 30 minutes; sprinkle with remaining cheese and bake uncovered for an additional 10 minutes.