Recipe by donnam
"I created this so it's not too spicy, but is packed with flavor. My kids loved it! For variety, add corn or other vegetables or switch to other chopped tomato varieties (chiles, jalapenos, etc.). Follow the boiling method prior to baking if you don't want a crispy bell pepper. If you have small peppers, use more of them for this recipe. They taste great with a dollop of sour cream on top."
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green bell peppers - tops, seeds, and membranes removed
1 (15 ounce) can
black beans, drained and rinsed
1 (14.5 ounce) can
chili-style diced tomatoes
1 (8 ounce) package
shredded Mexican cheese blend (such as Sargento® Authentic Mexican)
So...I went a little rogue on this recipe. I did the peppers as instructed, but then I sautéed the beans, onions, cumin, actual garlic (3 cloves), a serrano pepper and got those flavors married while the (brown) rice was cooking. I took off the bean mixture after 10 min or so/when the onions were translucent, added some frozen corn and some shredded cheese (habanero cheddar) and waited on the rice. Had a beer. Waited on the rice to finish Mixed it all up, topped it with the cheese and threw it in the oven. DELICIOUS
I made these but left out the cumin since I didn't have any. I found that 3-4 mins to parboil the peppers wasn't long enough as the peppers were still a bit firm. I like the flavors otherwise but would definitely try it with the cumin next time.
This was great! I added quorn grounds that I sauteed with the onion and some South African smoke seasoning blend because I have to pacify my husband with faux meat on vegetarian nights but otherwise made the recipe as written and we both loved it. I had small bell peppers so there was a lot of filling left over so I used to rest of the filling to make "enchiladas" (wrapped the filling in tortillas, sprinkled cheese over the top, and baked them in the oven) and it was delicious that way as well.
My husband and I recently started eating almost exclusively vegetarian meals, and this was first on our list. It was very good. We love spicy, but the kids wouldn't eat it, because the Mexican cheese I added also had peppers in it. Otherwise I followed the directions (except I used red peppers) and it was delicious. My husband said we should use the filling to make burritos so we are going to try those next. We will make this again for sure.
SOOO good!!! I did as another reviewer suggested and baked the green bell peppers (I used 8 peppers) for 10 minutes at 250 instead of boiling, as I didn't want them to lose their flavor. They were still pretty crunchy, so I wouldn't go that way if you want softer peppers, but I liked them just fine - and they still had that lovely bell pepper taste. I also used quinoa instead of rice - DEFINITELY the way to go. The texture was wonderful. I also followed a different reviewer's suggestion to improve the flavor profile by sautéing the onion with fresh garlic (always use fresh!!) for 10ish minutes, then adding the beans, cumin, and chili powder for another 10 min of sautéing, then setting aside until the quinoa was finished. Tossed those together with the tomatoes and cheese, and stuffed them into the peppers. The stuffing is DELICIOUS.
Great recipe overall. Healthy and delightful - and, even better, looks really pretty and fancy for dinner guests. Will definitely make again.
Tasty and Easy! I made a few of substitutions, but stuck with the same basic recipe. 1) Instead of boiling, after cutting the peppers, I put them in the toaster oven on 'bake' at 250ish degrees for 10 minutes. They turned out so perfect. 2) I didn't have chili-style tomatoes, so I diced up some cherry tomatoes and added a little salsa 3) instead of garlic salt, used granulated garlic and added a little extra salt 4) used Yellow peppers which gave a wonderful sweet taste. I don't really like green peppers so this was a great substitution. 5) instead of rice, used Quinoa for extra protein. Some of the quinoa actually tasted like ground beef after baking. My Husband was impressed with this recipe and I've tried several other stuffed pepper recipes where he would shrug and say "it's, okay" but this was he said, "Wow, this is actually good!" Thanks for the recipe! Will definitely do again!
Pretty good. The rice mixture is very flavorful and could stand alone. The green bell pepper bowl was virtually flavorless as the stuffing infused little or no flavor into the bell peppers and blanching them in boiling salt water is not intended to enhance the flavor although softens them a bit. For us, doing this again would require a change or changes to the bell pepper portion of this recipe. Yellow, orange or red bell peppers would be sweeter and more flavorful. Smoke-roasted stuffed bell peppers using a Big Green Egg or other smoker/grill would elevate the overall flavor profile of this dish. Thank you donnam for sharing this recipe.
Excellent base recipe. Have made it as is, and great, but have also used it without the beans (try to reduce the protein due to kidney problems), and have also added corn, used homemade salsa instead of tomatoes, added jalapenos, and added toasted walnuts for crunch. All versions are good. My husband likes the peppers more cooked so if you don't like them crunchy, boil longer, use thinner skinned peppers, or bake much longer. Overall a definite keeper.
* Percent Daily Values are based on a 2,000 calorie diet.
Vegetarian Mexican Inspired Stuffed Peppers
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 205
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