Mexican Stuffed Peppers
Submitted by tud3
Vegetarian Mexican stuffed peppers filled with brown rice, black beans, cumin, and chili powder, baked in a tomato sauce. A hearty plant-based main dish with warm Southwestern spices.
YIELD
4 servingsPREP
30 minCOOK
30 minREADY
60 minThese stuffed peppers skip the meat entirely and don’t miss it one bit.
Brown rice and black beans make the filling hearty and protein-rich, while cumin, chili powder, basil, and oregano bring that warm Southwestern spice blend. The peppers get steamed first until just barely softened, which gives them a head start so they cook through evenly in the oven without turning mushy.
Steaming in a single layer is key. Stacked peppers steam unevenly, and the ones on the bottom turn to mush while the top ones stay raw. A wok with a steaming rack handles all of them at once.
A quick sauce of canned tomatoes mixed with tomato paste gets poured over the filled peppers before baking. It keeps everything moist and adds a tangy, saucy layer to each serving.
Pro Tips
- Use day-old cooked brown rice. Fresh rice can be too sticky and makes the filling gummy. Leftovers have dried out just enough to keep their shape.
- Drain the black beans well and give them a rinse. The canning liquid adds a tinny flavor.
- Cover the baking dish tightly with foil so the peppers steam and soften fully during the 30-minute bake.
Variations
- Add corn kernels and diced green chilies to the filling for a Southwestern twist.
- Top with shredded cheese during the last 5 minutes of baking for a melty, golden crust.
- Use quinoa instead of brown rice for a lighter, higher-protein filling.
Ingredients
Directions
Wash the peppers and cut them in half lengthwise.
Remove the seeds.
Place the peppers, cut side facing down, on a rack above boiling water.
Cover the pot and steam for about 10 minutes, or until the peppers are just beginning to get soft.
To ensure even doneness, do not stack the peppers on top of each other; keep them in a single layer.
If you have a wok with a steaming rack, all the peppers can be steamed at the same time.
If not, do them in two batches.
Heat the olive oil in a large skillet.
Add the onions, celery, cumin, chili powder, basil and oregano.
Sauté until the onions are almost tender.
Add the cooked rice and beans.
Mix well; then add the shoyu or tamari and the cayenne to taste.
Mix again.
Lightly oil a shallow 7 - x - 11inch baking dish .
Fill each pepper with the bean and rice mixture and place the peppers side by side in the baking dish.
Mix together the canned tomatoes and the tomato paste.
If the tomatoes ar whole, chop them or break them up with a fork.
Pour the tomato mixture over the stuffed peppers.
Cover the baking dish with aluminum foil and bake at 350℉ (180℃) F for 30 minutes.
Serve with a big green saslad and slices of ripe avocado.
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