Southwestern Vegetarian Stuffed Bell Peppers with Rice
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Vanilla and Bean · by Traci York★ 5.0 (3)

Southwestern Vegetarian Stuffed Bell Peppers with Rice

NUTRITION · PER SERVING80M COOK
CAL 22%·PRO 40%
CARBS 52G47% OF CAL
10G FIBER34G OTHER8G TOTAL SUGAR
FAT 19G38% OF CAL
9G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Stuffed bell peppers filled with brown rice, black beans, corn, and zucchini with Southwestern spices. Hearty, freezer-friendly, and satisfying for vegetarians.

mainmexicanbeansgluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 5
  • 5 Large Green Bell Peppers (sliced in half from stem to bottom, seeds and membranes/ribs removed)
  • 1 tablespoon Vegetable Oil (+ pan spray, I use avocado, olive or coconut oil)
  • 5 cups (1.2 kilograms) Water
  • 1/2 cup (100 grams) Long Grain Brown Rice (rinsed through a strainer and drained)
  • 1 cup (115 grams) Red Onion (diced small, about 1/2 an onion)
  • 3/4 cup (85 grams) Poblano Pepper (diced small, about 1 medium pepper)
  • 1 cup (135 grams) Zucchini (diced medium, about 1 small zucchini)
  • 1 cup (145 grams) Sweet Corn (fresh, about 1 ear, or frozen)
  • 1 tablespoon Ground Cumin
  • 1 1/2 teaspoons Chili Powder
  • 1 1/2 teaspoons Smoky Paprika
  • 1 teaspoon Oregano
  • 3/4 teaspoon Fine Sea Salt
  • 1 tablespoon Garlic (minced, about 2 large cloves)
  • 1/2 cup (150 grams) Canned Fire Roasted Tomatoes (including juice (you can freeze the remaining))
  • 1/4 Fresh Squeezed Lime
  • 1 3/4 cups (425 grams) Cooked Black Beans (drained and rinsed, one can)
  • 2 cups (8 ounces / 225 grams) Pepper Jack Cheese (grated, divided, use Monterey jack for less spicy)
  • Cilantro (chopped fine for serving)
PREP
40M
SODIUM
914MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.