Vegetarian Stuffed Pepper
Vegetarian stuffed peppers, filled with a cheesy taco-seasoned, bean-and-rice mixture,
Yield: 4 people
Calories: 175kcal
Equipment
- No special equipment needed
Materials
- 4 Large Bell Peppers cut in half through the stems
- 1 onion diced
- 7 oz box Goya Yellow Spanish Rice 2 boxes needed
- 6 oz tomato paste
- 2 oz garlic, chopped
- 4 oz olive oil
- 16 oz Black Beans rinse first
- 16 oz Vegetable Broth
- 12 oz Mexican Style or Monterey Jack Shredded Cheese
- 1 tsp each of Salt Pepper, Cumin, Chili Powder, and Thyme
- Chopped Cilantro or parsley for garnish
Instructions
- Preheat oven to 350
- Cook the rice according to package directions
- 1 oz of olive oil and a paper towel to oil the 9x13 baking pan.
- Cut bell peppers in half.
- Place them in the pan, then bake for 8 minutes.
- Remove the peppers from the oven and set to the side.
- Heat a medium saucepan.
- Add 3 oz of olive oil, garlic, and onion to the pot.
- Sauté for 2 min or until the onions begin to golden brown.
- Add the spices, including salt and pepper
- Add tomato paste to the pot and stir for a minute.
- Pour 2 cups of vegetable broth into the pot and stir.
- Allow to simmer for 1 to 2 minutes.
- Add black beans and stir.
- Add the cooked rice to the pot and fold into the mixture
- When broth is absorbed, scoop the stuffing into the bell pepper halves.
- Cover the tops of bell peppers generously with cheese.
- Bake for 30-35 minutes, cheese will be crusted and the bell peppers will have great texture.
- Garnish with chopped cilantro or parsley
Video
Nutrition
Serving: 1pepper | Calories: 175kcal | Carbohydrates: 24.7g | Protein: 5.3g | Fat: 5.2g | Saturated Fat: 0.7g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 3.5g | Sodium: 224.5mg | Potassium: 399.1mg | Fiber: 5.6g | Sugar: 6.5g | Vitamin A: 289IU | Vitamin C: 155mg | Calcium: 55mg | Iron: 2.2mg