Vegetarian Stuffed Peppers
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Cooked & Loved · by Irena Macri

Vegetarian Stuffed Peppers

NUTRITION · PER SERVING45M COOK
CAL 23%·PRO 43%
CARBS 68G59% OF CAL
17G FIBER34G OTHER17G TOTAL SUGAR
FAT 14G28% OF CAL
6G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Roasted bell peppers filled with smoky chili, beans, wild rice, and corn, then topped with melted cheese. A colorful, meatless weeknight dinner.

mainmexicancasserolebeansgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 6–8 bell peppers (tops, ribs, and seeds removed)
  • 1 tablespoon avocado or olive oil
  • ½ cup chopped onion (about 75 grams)
  • 1 tablespoon minced garlic
  • ½ cup vegetable broth (120 ml)
  • 1 can kidney beans, drained (dark or light) (16 oz / 454 grams)
  • 1 can black beans, drained (15 oz / 425 grams)
  • 1 can golden sweet corn, drained (15 oz / 425 grams)
  • 1 can fire-roasted diced tomatoes, undrained (14.5 oz / 411 grams)
  • 1 can tomato paste (6 oz / 170 grams)
  • 3 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground black pepper
  • ½ teaspoon kosher salt
  • 1 cup par-boiled long grain and wild rice (pre-cooked) (about 180 grams)
  • ½ cup shredded sharp cheddar cheese (about 60 grams)
  • ½ cup shredded mozzarella cheese (about 60 grams)
  • Fresh cilantro/coriander or flat-leaf parsley
  • Chopped green onions
  • Sliced jalapeños
  • Sour cream
  • Hot sauce or cayenne pepper sauce
PREP
15M
SODIUM
1363MG
ESTIMATE
COMPLETE

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