"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." — donnam
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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
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 over) 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.
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.
This was very good! Very easy, relatively cheap, and very delicious. The only issue I had was one pepper was definitely not enough to fill me up. I think this would make a perfect side dish, or maybe fill it with ground beef (unless you are vegetarian). Also, add jalopenos. Either way, great dish! Strongly suggest it!
This was a great side for us. Chili style tomatoes are hard for us to find so we just used a can of stewed tomatoes, 28oz liq. And added more cumin. Also substituted real garlic for the garlic salt as we try to use as little salt as possible. Also tend not to buy pre-shredded cheese so did our own and it was fine. This was a good change to our regular boring veggie sides. Thanks for a great veggie recipe!
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!
I liked it, was looking for a recipe without ground meat or vegetarian crumbles and this hit the spot. Used minced garlic instead of garlic salt and fire roasted tomatoes, which I put in food processor. Used pepper jack cheese, it had a good kick but not over the top spicy. Also skipped precooking peppers because I like a little crunch. Will make this again.
* 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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