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

Bean And Rice Stuffed Peppers (vegetarian). These Tex-Mex Vegetarian Stuffed Peppers are super easy to make and always a winner with the family. The ingredients are basic pantry ingredients (rice, beans, salsa) that come together to create an incredibly flavorful meal. The peppers are easy enough to make on a busy weeknight, or they can be prepped in advance and frozen.

Pour water into bottom of slow cooker. Stuffed peppers are loved by everyone in my family and I make it in different ways. Of course, Indian style stuffed peppers (Bharwan Shimla Mirch) are cooked most frequently in my kitchen. You can cook 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. Prepare 6 of Green peppers.
2. You need 2 cup of Brown rice.
3. Prepare 1 can of Black beans, drained.
4. You need 1 can of Chili-ready diced tomatoes, 14oz.
5. Prepare 8 oz of Shredded Mexican blend cheese.
6. Prepare 4 of Shallots, diced.
7. Prepare 2 tsp of Minced garlic.
8. You need 1 tbsp of Olive oil.
9. You need 1 of Lime.
10. You need 1 cup of Fresh cilantro.
11. You need 3/4 tsp of Garlic salt.
12. Prepare 2 tsp of Chili powder.
13. You need 1/2 tsp of Cumin.
14. You need 1/2 tsp of Fajita seasoning (optional).

Evenly fill the four prepared peppers with the rice and black bean mixture and set inside a baking dish. Meatless Monday never looked so good! Vegetarian Stuffed Peppers are filled with rice, beans, corn and cheese. Less than an hour to dinner!

Bean And Rice Stuffed Peppers (vegetarian) step by step

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!.

This past school year I've been trying to incorporate more vegetarian meals into my weekly planning. When I think about meatless meals, my mind often wanders to Italian pasta dishes, but a close second is Mexican! 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!). Beans, rice, and creamy cheese are the perfect filling for these Vegetarian Stuffed Poblano Peppers.