Zesty Vegetarian Mexican Stuffed Bell Peppers
These Zesty Vegetarian Mexican Stuffed Bell Peppers are a delightful and colorful addition to any meal. Packed with a savory blend of Mexican rice, black beans, and fresh vegetables, each pepper half is a burst of flavor. Topped with melted cheddar cheese and baked to perfection, this dish is not just visually appealing but also satisfying and nutritious. Perfect for sharing with family and friends, these stuffed peppers can be served as a main course or a sides. Enjoy a taste of Mexico right in your home with this easy-to-follow recipe!
4
Servings
N/A
Calories
8
Ingredients
Ingredients
bell peppers
4 large (cut lengthwise in half, seeds removed)
Mexican rice
1 (8 ounce) package (prepare according to package directions)
yellow onion
1 medium (chopped)
green bell pepper
1 medium (chopped)
tomato sauce
1 (8 ounce) can (none)
black beans
1 (15 ounce) can (heated and drained)
shredded cheddar cheese
1 1/2 cups (divided)
hot water
1/2 cup (none)
Instructions
1
Preheat your oven to 400°F (200°C).
2
Carefully cut the bell peppers in half lengthwise and remove seeds. Parboil them in boiling water for 5 minutes to soften slightly, then drain and set aside.
3
In a large skillet, sauté the chopped onions and green bell peppers over medium heat until the onions become translucent and fragrant, about 4-5 minutes.
4
Stir in the prepared Mexican rice, drained black beans, and tomato sauce into the skillet with the sautéed vegetables. Mix well and cook for an additional 5 minutes until heated through.
5
Remove the skillet from heat and fold in ½ cup of shredded cheddar cheese until melted and evenly combined.
6
Spoon the mixture generously into each halved bell pepper, packing them well. Place the stuffed peppers in a 9x13 glass baking dish.
7
Pour ½ cup of hot water into the bottom of the baking dish to create steam, which will help cook the peppers evenly. Cover the dish tightly with aluminum foil.
8
Bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil, sprinkle the remaining ½ cup of cheddar cheese over the top, and bake uncovered for an additional 10 minutes, or until the cheese is bubbling and golden.
9
Remove from the oven and let cool slightly before serving. Enjoy your zesty vegetarian stuffed peppers!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Zesty Vegetarian Mexican Stuffed Bell Peppers.
Is this recipe suitable for vegetarians?
Yes, this is a vegetarian and meatless recipe designed to be healthy and satisfying.
How many bell peppers do I need for this recipe?
You will need 4 large bell peppers, which are then cut lengthwise in half.
What temperature should I preheat the oven to?
The oven should be preheated to 400°F (200°C).
How should the bell peppers be prepared before they are stuffed?
They should be cut lengthwise in half with the seeds removed and then parboiled for 5 minutes.
How long do I parboil the bell peppers?
Parboil the bell peppers in boiling water for 5 minutes to soften them slightly.
What kind of rice is used in the filling?
The recipe calls for one 8-ounce package of Mexican rice, prepared according to package directions.
What type of beans are used in these stuffed peppers?
The recipe uses one 15-ounce can of black beans, which should be heated and drained.
How much tomato sauce is required?
You will need one 8-ounce can of tomato sauce.
What type of cheese is used for the topping and filling?
Shredded cheddar cheese is used for both the filling and the topping.
What is the total amount of shredded cheddar cheese needed?
The recipe requires 1 1/2 cups of shredded cheddar cheese in total.
How long should I sauté the onions and chopped green peppers?
Sauté them for 4-5 minutes until the onions become translucent and fragrant.
What size and type of onion is needed?
The recipe uses one medium yellow onion, chopped.
Should the black beans be drained before use?
Yes, the black beans should be heated and drained before being stirred into the filling.
When do I add the cheese to the filling mixture?
Remove the skillet from the heat and fold in 1/2 cup of shredded cheddar cheese until melted.
How many servings does this recipe provide?
This recipe provides 4 servings.
What size baking dish is recommended for this recipe?
A 9x13 glass baking dish is recommended.
Why is hot water added to the bottom of the baking dish?
The 1/2 cup of hot water creates steam, which helps the bell peppers cook evenly.
How long do the peppers bake while covered with foil?
The stuffed peppers should bake covered with foil for 30 minutes.
What is the final step for the cheese topping?
Remove the foil, sprinkle the remaining cheese over the peppers, and bake uncovered for 10 more minutes.
Can these peppers be served as a main course?
Yes, they are suitable as either a main course or a side dish.
What are the primary tags for this recipe?
The tags include vegetarian, Mexican, stuffed peppers, rice, healthy, and meatless.
What should the cheese look like when the dish is finished?
The cheese should be bubbling and golden when the peppers are ready to be removed from the oven.
How should the Mexican rice be prepared before being added to the skillet?
The Mexican rice should be prepared according to the package directions before mixing it with the other ingredients.
How many main ingredients are listed for this dish?
There are 8 ingredients listed including bell peppers, rice, onion, green pepper, tomato sauce, black beans, cheese, and water.
What is the first step of the preparation process?
The first step is to preheat your oven to 400°F (200°C).
How should I pack the filling into the peppers?
Spoon the mixture generously into each halved bell pepper and pack them well.
Is there a green bell pepper used in addition to the ones being stuffed?
Yes, one medium green bell pepper is chopped and sautéed as part of the filling mixture.
Should the peppers be served immediately after baking?
It is recommended to let the peppers cool slightly before serving.
Is the tomato sauce added to the skillet or the baking dish?
The tomato sauce is stirred into the skillet with the rice and vegetables.