Vegetarian Stuffed Peppers
Total Time
1 hour 20 minutes
Prep Time
20 minutes
Cook Time
1 hour
Rating
4.9 out of 5 stars
(206)
Ingredients
8 stuffed peppers
- 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
- ½ teaspoon fine salt, to taste
- 1 pint (2 cups) cherry tomatoes, halved or quartered if large
- ½ cup chopped fresh cilantro, plus more for garnish
- 4 cloves garlic, pressed or minced
- 1 ½ 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
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Preparation
Step 1
Preheat the oven to 425 degrees Fahrenheit.
Step 2
Place the halved peppers in a large 9 by 13-inch baking dish, or on a rimmed baking sheet lined with parchment paper.
Step 3
Drizzle 1 tablespoon olive oil over the peppers and sprinkle them with salt and pepper.
Step 4
Use your hands to rub the oil all over both sides of the peppers, then arrange them with the cut sides facing up.
Step 5
Bake for 20 to 25 minutes, until the peppers are a little blistered around the edges and easily pierced through by a fork. Set aside. Leave the oven on for baking the peppers.
Step 6
Bring a large pot of water to boil. Rinse the rice in a fine-mesh colander until the water runs clear.
Step 7
Add the rice to the boiling water and continue boiling, uncovered, for 30 minutes (reduce the heat as necessary to prevent overflow).
Step 8
Drain off the remaining cooking water and return the rice to the pot. Set aside.
Step 9
In a large skillet over medium heat, warm 2 tablespoons olive oil until shimmering.
Step 10
Add the onion and ½ teaspoon of the salt. Cook, stirring often, until the onion is tender, about 5 minutes.
Step 11
Add the tomatoes and cook until they’re lightly squishy, another 5 minutes or so.
Step 12
Add the cilantro, garlic, chili powder, and cumin. While stirring, cook until the garlic is fragrant, about 30 to 60 seconds.
Step 13
Remove the pot from the heat and add the rice, beans, lime juice, and about 10 twists of black pepper. Stir to combine, then season with additional salt (I usually add ¼ teaspoon) and black pepper, to taste.
Step 14
Pour off any excess juice pooled within the peppers.
Step 15
Stuff each pepper generously with the rice mixture.
Step 16
Top the peppers with the cheese.
Step 17
Bake at 425 degrees for 12 to 13 minutes, until the cheese is golden in spots.
Step 18
Serve warm with fresh cilantro leaves on top or any other garnishes of your choice.
Step 19
Save recipe for the next time?
Chef's notes
Make it dairy free/vegan:
Omit the cheese, and cover the baking dish during its final stint in the oven. I recommend topping the finished peppers with something creamy or saucy, like guacamole, cilantro-hemp pesto or vegan sour cream.
Prepare in advance:
This dish is a bit time consuming, though it’s not difficult. You could make the rice in advance, and/or prep the peppers so they are ready to pop in the oven later. You could even assemble the peppers completely and refrigerate, covered, until you’re ready to bake (they will likely need a few extra minutes in the oven to warm through).
