Spicy Vegetarian Stuffed Peppers Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Bell peppers stuffed with spicy rice, cheese, corn, and peas, then baked and topped with hot sauce. Hearty, cheesy, and satisfyingly spicy vegetarian meal. Freezer-friendly for easy reheating.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon olive oil
- 1 medium yellow onion (chopped)
- 2 jalapeno peppers (chopped)
- 4 cloves garlic (chopped)
- 3/4 cups long grain rice
- 12 ounces fire roasted tomatoes ((I used a store bought can))
- 1.5 cups vegetable broth (+ more as needed)
- ½ cup frozen corn (– or fresh corn if you can get it!)
- ½ cup frozen peas
- 1 tablespoon Cajun seasonings
- 1 teaspoon cayenne powder
- ½ teaspoon cumin
- Salt and pepper to taste
- 1-2 tablespoons favorite hot sauce ((If Desired for Extra Spiciness))
- 1 cup shredded cheese ((Cheddar is good, or Colby or Pepper Jack))
- 4 bell peppers
- Hot Sauce, spicy chili flakes, fresh chopped herbs for serving
At a glance
PER SERVING · TIME 80M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h 10m
- Sodium
- 1231mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 830mg
- Calcium
- 261mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1231MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.