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Mexican Stuffed Peppers

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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 servings

PREP

30 min

COOK

30 min

READY

60 min

These 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

4 4
LARGE LARGE SWEET RED BELL PEPPER
sweet
1 15
TABLESPOON ML OLIVE OIL
1 237
CUP ML ONIONS
chopped
2 2
STALKS EACH CELERY
diced
1 5
TEASPOON ML CUMIN
1 5
TEASPOON ML CHILI POWDER
1 5
TEASPOON ML BASIL *
½ 2.5
TEASPOON ML OREGANO
2 473
CUPS ML RICE
brown, cooked
1 ½ 355
CUPS ML BLACK BEANS
drained
1
X CAYENNE PEPPER
to taste *
1 ½ 355
CUPS ML TOMATOES
canned, with their juice
6 173.4
OUNCES ML/G TOMATO PASTE

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 526g (18.6 oz)
Amount per Serving
Calories 562 8% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 431mg 18%
Total Carbohydrate 38g 38%
Dietary Fiber 15g 60%
Sugars g
Protein 34g
Vitamin A 134% Vitamin C 392%
Calcium 12% Iron 30%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
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