Description
Vegetarian Black Bean Stuffed Peppers are a delicious vegetarian appetizer that is full of flavor and sure to be a hit at any gathering or party. The filling for these peppers can easily be adjusted to fit everyone's tastes, allowing each person to customize their own dish.
Ingredients
Ingredients:
4 large red bell peppers
2 T. olive oil
1 medium onion, diced
1 t. ground cumin
1/2 t. oregano
Sea salt and black pepper, to taste
1 c. long grain rice, rinsed and drained
1-1/2 c. vegetable broth
1-1/2 c. jarred tomato sauce
1 14-oz. can black beans, rinsed and drained
1 c. frozen corn
1 c. cheddar cheese, grated
2 scallions, sliced
1/2 c. parsley, roughly chopped
1 lime, sliced
Instructions
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Grease a large baking sheet (like this one - https://amzn.to/3XdTDv1 Replace with your own affiliate link) with olive oil or spray with cooking spray.
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Cut peppers in half and remove the seeds.
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Arrange cut-side down on baking sheet and place in the oven to roast for 15-20 minutes.
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While peppers are roasting, make filling.
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Heat olive oil in a large skillet over medium heat. Add onion, cumin, and oregano; generously season with salt and pepper. Cook, stirring occasionally, until onion becomes translucent, 2-3 minutes.
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Add rice, vegetable broth, and jarred tomato sauce. Season with salt and pepper, to taste and bring to a boil. Once it starts boiling, reduce heat to a simmer and cover with a lid.
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Cook, covered, until the rice is cooked through, 12-15 minutes.
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Add beans and frozen corn and continue cooking just until the corn is warmed through, 3-4 minutes. Remove from heat and set aside.
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Remove peppers from the oven.
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Flip them over and stuff with the rice and bean mixture.
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Top with cheddar cheese and return to the oven until the peppers are soft and the cheese is melted, approximately 10-15 minutes.
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Serve topped with scallions, fresh parsley, and lime slices. Enjoy!
- Prep Time: 10 min
- Cook Time: 45 min