Stuffed Peppers (Vegetarian) Recipe

Looking for an easy Stuffed Peppers (Vegetarian) recipe? Learn how to make Stuffed Peppers (Vegetarian) using healthy ingredients.


Submitted by ahallock914

Makes 4 servings



Use medium-large bell peppers. I used one 15 oz can of black beans (no salt added!) and mushroom marinara tomato sauce from Whole Foods. This recipe is very versatile: Feel free to substitute any spices and starches you like! e.g. orzo, ground beef, oregano and basil for Italian; lentils, basmati rice, garam masala and curry powder for Indian etc.

Recipe Ingredients for Stuffed Peppers (Vegetarian)

2 tablespoons olive oil
1 onion
1 cup brown rice
2 cups water
1 cup black beans
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1 cup tomato sauce
4 green bell peppers
1/4 cup panko bread crumbs
1/8 cup mexican blend cheese

Recipe Directions for Stuffed Peppers (Vegetarian)

  1. Preheat oven to 350 degrees. Drain the black beans.

  2. Cut tops off of green peppers and remove ribs and seeds, leaving the rest of the pepper in tact. Set aside.

  3. Dice the onion. Heat 1 tablespoon olive oil in medium pot and saute half of the onion until slightly translucent. Add the rice and saute for about 2 minutes, stirring constantly. Add the water and salt to taste. Give a stir, then cover and cook for about 20 minutes or until rice has absorbed all the liquid.

  4. While rice is cooking, heat the remaining tablespoon olive oil in a frying pan. Saute the remaining onion until translucent.

  5. Add the black beans, salt, black pepper, cumin, cayenne pepper and garlic powder and saute until heated through, about 5 minutes. Set aside.

  6. When rice is finished cooking, combine with black bean mixture over moderate heat and add tomato sauce. Cook and stir until combined.

  7. Spoon rice and bean mixture into hollowed out peppers. Top with bread crumbs and Mexican cheese.

  8. Place peppers in casserole dish with about an inch of water on the bottom. This will keep the peppers from drying out in the oven. Bake for 45 minutes or until peppers are tender enough to eat.

Categories

Vegetables, Main Dish, Bake

Nutrition Facts
Serving Size 441.7g
Amount Per Serving
Calories
505
Calories from Fat
98
% Daily Value*
Total Fat
10.9g
17%
Saturated Fat
2.3g
12%
Trans Fat
0.0g
Cholesterol
4mg
1%
Sodium
722mg
30%
Potassium
1375mg
39%
Total Carbohydrates
85.2g
28%
Dietary Fiber
13.4g
54%
Sugars
10.5g
Protein
18.3g
Vitamin A 81% Vitamin C 264%
Calcium 15% Iron 29%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Very low in cholesterol
  • High in dietary fiber
  • High in manganese
  • High in thiamin
  • High in vitamin A
  • Very high in vitamin C
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