Vegetarian Stuffed Peppers
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Cookie and Kate · by Cookie and Kate★ 4.9

Vegetarian Stuffed Peppers

NUTRITION · PER SERVING80M COOK
CAL 10%·PRO 16%
CARBS 25G50% OF CAL
4G FIBER0G ADDED5G INTRINSIC16G OTHER5G TOTAL SUGAR
FAT 8G38% OF CAL
2G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Roasted bell peppers filled with pinto beans, brown rice, and fresh vegetables with melted cheese and avocado. Hearty and flavorful.

mainmexicanbeansgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 4 large red bell peppers, halved from stem to base, seeds and membranes removed
  • 1 tablespoon extra virgin olive oil, as needed
  • Fine salt and freshly ground black pepper, for sprinkling
  • ½ cup long-grain brown rice (or 1 ½ cups cooked rice)
  • 2 tablespoons extra virgin olive oil
  • 1 large yellow onion, chopped
  • 1/2 teaspoon fine salt, to taste
  • 1 pint (2 cups) cherry tomatoes, halved or quartered if large
  • 1/2 cup chopped fresh cilantro, plus more for garnish
  • 4 cloves garlic, pressed or minced
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 can (1 ½ cups) pinto beans, rinsed and drained
  • Freshly ground black pepper, to taste
  • 1 tablespoon lime juice
  • 4 ounces (about 1 cup) grated part-skim mozzarella or cheddar
  • Optional garnishes: Sliced ripe avocado or guacamole, perhaps a drizzle of cilantro-hemp pesto, red salsa, sour cream or vegan sour cream
PREP
20M
SODIUM
368MG
ESTIMATE
COMPLETE

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