Easy Mexican Vegetarian Stuffed Peppers Recipe

Ingredients

• 1 tablespoon salt
• 4 large green bell peppers - tops, seeds, and membranes removed
• 1 tablespoon olive oil
• 0.5 cup chopped onion
• 2 cups cooked rice
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (14.5 ounce) can chili-style diced tomatoes
• 1 teaspoon chili powder
• 1 teaspoon garlic salt
• 0.5 teaspoon ground cumin
• 0.5 teaspoon salt
• 1 (8 ounce) package shredded Mexican cheese blend (such as Sargento® Authentic Mexican)

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C).
2. Bring a large pot of water to a boil with 1 tablespoon of salt. Add the green bell peppers and cook for 3 to 4 minutes, until slightly softened. This step helps prevent the bell peppers from becoming too crispy during baking.
3. Drain the bell peppers and arrange them cut-side up in a 9x9-inch baking dish.
4. Heat olive oil in a skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 to 10 minutes.
5. Transfer the cooked onion to a large bowl. Add the rice, black beans, and tomatoes. Stir in the chili powder, garlic salt, cumin, and 1/2 teaspoon of salt until everything is well combined. Gently fold in 1 1/2 cups of Mexican cheese blend.
6. Spoon the rice mixture evenly into each of the bell peppers. Sprinkle the remaining Mexican cheese blend over the top.
7. Bake in the preheated oven for about 30 minutes, or until the cheese is melted and bubbly.

Nutrition

• Calories: 509 kcal
• Fat Content: 23 g
• Fiber Content: 12 g
• Sodium Content: 1964 mg
• Protein Content: 24 g
• Cholesterol Content: 55 mg
• Carbohydrate Content: 56 g
• Saturated Fat Content: 14 g
• Unsaturated Fat Content: 0 g