Vegetarian Stuffed Peppers
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Love and Lemons · by Jeanine Donofrio, Phoebe Moore★ 5.0 (23)

Vegetarian Stuffed Peppers

NUTRITION · PER SERVING60M COOK
CAL 23%·PRO 37%
CARBS 66G56% OF CAL
11G FIBER45G OTHER9G TOTAL SUGAR
FAT 18G35% OF CAL
6G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Bell peppers stuffed with seasoned rice, black beans, corn, and topped with melted cheese and fresh toppings. Naturally vegetarian, hearty, and customizable to taste.

mainmexicanbeansgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 4 red bell peppers (halved lengthwise, seeds and membranes removed)
  • 2 tablespoons extra-virgin olive oil (plus more for drizzling)
  • 1 medium yellow onion (chopped)
  • 1 jalapeño pepper (stemmed and finely chopped)
  • 4 garlic cloves (chopped)
  • 2 tablespoons tomato paste
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • ¾ teaspoon sea salt (plus more for sprinkling)
  • Freshly ground black pepper
  • 1½ cups cooked brown rice
  • 1½ cups cooked black beans (drained and rinsed)
  • 1 cup corn kernels (fresh or frozen)
  • 2 tablespoons fresh lime juice (plus wedges for serving)
  • 1 teaspoon lime zest
  • 1 cup shredded pepper jack cheese*
  • ½ cup chopped fresh cilantro
  • Salsa (optional, for serving)
  • Avocado (or guacamole, optional, for serving)
PREP
30M
SODIUM
423MG
ESTIMATE
COMPLETE

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