Vegetarian Stuffed Peppers

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Vegetarian Stuffed Peppers are full of flavor and good for you. They skip the meat and use beans, rice, and veggies instead. You also add Mexican spices like chili powder for taste.

To make it dairy-free or vegan, just skip the cheese. This dish is perfect if you’re vegan or can’t have dairy. It’s a tasty option for a vegetarian meal prep or a family dinner.

Exact Ingredients (+ Possible Substitutes)

Picking fresh, colorful ingredients is the first step to make vegetarian stuffed peppers tastier. Start with big red bell peppers as your base ingredient. Then, add long-grain brown rice for a filling meal. Yellow onions and garlic bring in rich flavors.

Cherry tomatoes, cilantro, and lime juice add freshness and zest. If you like it spicy, use chili powder and ground cumin. Don’t forget the pinto beans for protein and texture. Interested in swaps? Black beans are a good choice.

Love cheese? Top your peppers with mozzarella or cheddar. If you can’t have dairy, try nutritional yeast or vegan cheese. You can also add avocado, guacamole, or salsas for a tasty finish.

Here’s what you’ll need for vegetarian pepper ingredients:

• Large red bell peppers
• Long-grain brown rice
• Yellow onion
• Garlic
• Cherry tomatoes
• Fresh cilantro
• Lime juice
• Chili powder
• Ground cumin
• Pinto beans (or black beans as a substitute)
• Grated mozzarella or cheddar (or dairy-free cheese alternatives)

With these key ingredients and their possible swaps, you can mix things up to suit your taste. Have fun making this tasty vegetarian dish your own!

Instructions

Stuffed peppers start by halving and cleaning them. Next, preheat the oven to 375°F (190°C). Place the pepper halves on a baking sheet, cut-side up. Lightly brush them with olive oil. Then, roast them for 20 minutes until soft. Roasting the peppers makes them tender and tastier.

While the peppers roast, make the filling. You can use leftover brown rice if you’re in a rush. Or, cook 1 cup of rice until it’s fluffy. Sauté onions and garlic in a skillet. Add black beans, cooked rice, lime juice, and spices like cumin and cilantro. Mix it all together well.

After roasting the peppers and making the filling, it’s time to fill them. Place the filling evenly into each half. Press it down gently. Top them with shredded cheddar cheese. Bake them for 15-20 minutes more. You want the cheese to be bubbly and golden. This recipe guide makes cooking vegetarian peppers easy. Plus, you can prep ahead by stuffing the peppers first. Then, just bake them fresh for a quick, tasty meal anytime.