How to Cook Tasty Bean And Rice Stuffed Peppers (vegetarian)

Bean And Rice Stuffed Peppers (vegetarian). These vegetarian stuffed peppers are inspired by my favorite Mexican dishes! This recipe features roasted bell peppers filled with a flavorful combination of pinto beans, brown rice and fresh veggies, topped with melted cheese (optional). Tex-Mex Vegetarian Stuffed Peppers (Make-Ahead and Freezer-Friendly) Hearty, vegetarian-stuffed peppers with a Tex-Mex-style filling of beans, rice, salsa, and taco seasonings.

Fold brown rice, spinach, diced tomatoes with green chiles, black beans, minced onion, cumin, and oregano into the cream cheese until evenly mixed. Vegetarian Stuffed Peppers are filled with rice, beans, corn and cheese. Less than an hour to the dinner table! You can have Bean And Rice Stuffed Peppers (vegetarian) using 14 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Bean And Rice Stuffed Peppers (vegetarian)

1. It's 6 of Green peppers.
2. It's 2 cup of Brown rice.
3. It's 1 can of Black beans, drained.
4. You need 1 can of Chili-ready diced tomatoes, 14oz.
5. You need 8 oz of Shredded Mexican blend cheese.
6. It's 4 of Shallots, diced.
7. Prepare 2 tsp of Minced garlic.
8. You need 1 tbsp of Olive oil.
9. Prepare 1 of Lime.
10. You need 1 cup of Fresh cilantro.
11. It's 3/4 tsp of Garlic salt.
12. Prepare 2 tsp of Chili powder.
13. Prepare 1/2 tsp of Cumin.
14. You need 1/2 tsp of Fajita seasoning (optional).

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 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!). Place the peppers in a baking dish.

Bean And Rice Stuffed Peppers (vegetarian) instructions

1. Cut off tops of peppers and remove seeds. Boil peppers in large pot of water for 3 minutes. Remove and let cool..
2. Heat oil in a skillet. Sauté shallots and garlic for about 5 minutes..
3. Combine rice, shallot mixture, beans, tomatoes, cilantro, spices and juice from one lime. Add half of the cheese. Mix..
4. 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!.

Spoon an equal amount of the rice mixture into the bell peppers. They are low carb, gluten free, and make a delicious meatless meal! Can y'all believe that March is almost halfway over?! With a sharp knife, cut in a circle around the stem, twist and remove core and seeds. Thought about stuffed peppers all summer since we haven't had them for years, except now would needed vegetarian stuffed peppers.