Today I am excited to share a new recipe with you. As some of you know that keep up with the blog, I have recently made the transition to becoming vegetarian and it is so fun to try new delicious recipes. I hope you enjoy this vegetarian stuffed pepper recipe.
Tip – This is a great meal to make in bulk
If you are the only vegetarian in your home, sometimes it can be hard to make meals for one. I suggest making this vegetarian stuffed pepper recipe in its entirety and setting aside the remaining servings in the freezer.
The magazine Cooking Light has a good article about to properly freeze all kinds of foods from soups to casseroles.
Another great resource comes from the website groom and style titled, Your Guide to Food Storage for Healthier Eating. This article goes in depth about how to reduce food waste by storing food properly.
I know for myself, to be successful with transitioning to a vegetarian lifestyle meant planning ahead. If I don’t I’m afraid I will get hungry and resort to eating some of my husband’s leftovers.
Vegetarian Stuffed Pepper – Crispy or Soft
One of the variations in this recipe is that you can boil the peppers for 5 minutes before baking them so that they are softer. But if you prefer a crunch, then skip that step and simply bake the peppers without boiling them.
If You Can’t Do Spicy…
If you don’t like spicy foods simply leave out the jalapeno, cumin, chili powder and paprika. Instead I suggest chopping up some cilantro and adding that in to the rice.
A Healthy Dinner – 610 Calories
One vegetarian stuffed pepper is 610 calories. For the full nutritional breakdown I use the website Very Well Fit. I love it because you can type in any ingredients you want and it will give you calories and nutritional content.
Vegetarian Stuffed Pepper
- Stove top burner
- 6 Bell Peppers
- 1 Cup White Rice
- 15.5 oz Black Beans Canned, strained
- 15.5 oz Crushed tomatoes Canned
- 2 Cups Sharp White Cheddar Cheese Tillamook
- 2 Cloves Garlic Grated
- 1 Cup Onion Diced
- 1 Cup Mushrooms Diced
- 1 Jalapeno Optional – If you want more spice
- 1 tbsp Chilli Powder
- 1 tsp Paprika
- 1 tsp. Cumin
- 1/4 tsp Black Pepper
- 1/2 tsp. Salt
- Step #1 – Bring a pot of water to a boil. Meanwhile, wash and remove the tops of the peppers. Once water has boiled add the peppers to the pot and boil for 5 minutes. This will allow for the peppers to soften.
- Step #2 – Preheat the oven to 425 degrees. Meanwhile, boil 2 cups of water to a pot. When boiling add 1 cup of white rice.
- Step #3 – Chop the onion, garlic, mushrooms and jalapeno. Saute all ingredients for approximately 10 minutes.
- Step #4 – Combine the cooked white rice, black beans, crushed tomatoes, spices, one cup of cheese and sauted vegetables together.
- Step #5 – Arrange the boiled peppers on a sheet rack. Next place the vegetable, rice and bean mixture into each pepper and top it off with the remaining cup of cheddar cheese.
- Step #6 – Bake at 425 degrees for 30 minutes. Remove from oven and eat alongside a small salad, salsa, sour cream or guacamole.