Information is not currently available for this nutrient. All versions are good. Waited on the rice to finish Mixed it all up, topped it with the cheese and threw it in the oven. I love that the cheese is optional. Vegetarian Mexican Inspired Stuffed Peppers, Congrats! Heat the olive oil to medium heat in a sauté pan, add the onion and cook 2-3 minutes until just soft. Tasty and Easy! Summer peppers are my favorite thing in the world (and fresh Mexican food) but I have been struggling on what to fill them with since I can’t have gluten or dairy any more. Drain. I like to use Sargento(R) Authentic Mexican shredded cheese, which takes it over the top! You saved Vegetarian Mexican Inspired Stuffed Peppers to your. Baked the stuffed peppers on a foil-covered cookie sheet for 30 minutes at 350F. 509 calories; protein 23.8g 48% DV; carbohydrates 55.5g 18% DV; fat 22.8g 35% DV; cholesterol 54.9mg 18% DV; sodium 3755.9mg 150% DV. Otherwise I followed the directions (except I used red peppers) and it was delicious. Info. It was very good. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. DELICIOUS. for 10ish minutes, then adding the beans, cumin, and chili powder for another 10 min of sautéing, then setting aside until the quinoa was finished. Add comma separated list of ingredients to include in recipe. Started by cutting the tops off 6 fresh red bell peppers. Set the bottoms aside. Try these peppers for meatless Monday or a vegetarian meal any day of the week. My favorite meals are typically the ones inspired by fresh local produce and I’m not going to lie to you, this might be the best vegetarian meal I’ve made in a while! Baked until soft and tender, then topped with lime smashed avocado for a flavorful meal. I don't really like green peppers so this was a great substitution. Thank you, Pam! It's so good I could eat it with a spoon. Inspiration and Ideas Stuffed Peppers with Quinoa Stuffed Peppers with Quinoa "These were a delicious dinner that the entire family loved. 4 large green bell peppers - tops, seeds, and membranes removed, 1 (15 ounce) can black beans, drained and rinsed, 1 (14.5 ounce) can chili-style diced tomatoes, 1 (8 ounce) package shredded Mexican cheese blend (such as Sargento® Authentic Mexican). Sprinkle peppers with remaining Mexican cheese blend. Anaheim peppers stuffed with refried beans, fresh corn, garlic, onions, and cheese. I did throw a little bit of cheese on these just before they finished baking to make them a little extra indulgent. Amount is based on available nutrient data. The actual amount of salt consumed will vary. Heat olive oil in a skillet over medium heat; cook and stir onion in the hot oil until softened and transparent, 5 to 10 minutes. They taste great with a dollop of sour cream on top. I did as another reviewer suggested and baked the green bell peppers (I used 8 peppers) for 10 minutes at 250 instead of boiling, as I didn't want them to lose their flavor. I love making stuffed Poblano peppers but I decided to try making vegetarian stuffed Anaheim peppers this time. Will definitely do again! Find recipes for vegetarian stuffed peppers here. As a vegetarian, I truly enjoyed these marvelous stuffed peppers. I stuffed the halved peppers with the rice mixture and put about a teaspoon of the remaining tomato sauce on each one before topping with the shredded Mexican cheese. and it was absolutely delicious and divine!! Add the corn and onion mixture to each pepper and spread evenly. Cut out the guts and diced the red part of the tops. So next time, instead of boiling the peppers, I cut them in half lengthwise, brushed them with olive oil, and roasted on a cookie sheet, open side down, at 350 degrees for 15-20 minutes. Serve the peppers warm from the oven topped with the smashed avocado. My husband likes the peppers more cooked so if you don't like them crunchy boil longer use thinner skinned peppers or bake much longer. Great recipe overall. Filled my bell pepper bottoms with the mixture and topped with a pinch of extra cheese. For variety, add corn or other vegetables or switch to other chopped tomato varieties (chiles, jalapenos, etc.). So...I went a little rogue on this recipe. Bring a large pot of water and 1 tablespoon salt to a boil; cook green bell peppers in the boiling water until slightly softened, 3 to 4 minutes. Required fields are marked *. If you have small peppers, use more of them for this recipe. Healthy and delightful - and, even better, looks really pretty and fancy for dinner guests. Plot twist: then I added 2 cups of water and a box of Zataran's dirty rice mix to the same pot with the meat and veggies still in it. Spoon rice mixture into each bell pepper; arrange peppers in 9x9-inch baking dish. for 10ish minutes, then adding the beans, cumin, and chili powder for another 10 min of sautéing, then setting aside until the quinoa was finished. It was good, but as the other reviewers said, the peppers were a little bland and the rice mixture was too dry. I added quorn grounds that I sauteed with the onion and some South African smoke seasoning blend because I have to pacify my husband with faux meat on vegetarian nights but otherwise made the recipe as written and we both loved it. The texture was wonderful. Back to Vegetarian Mexican Inspired Stuffed Peppers. Tossed those together with the tomatoes and cheese, and stuffed them into the peppers. I also used quinoa instead of rice - DEFINITELY the way to go. The flavor was good but the stuffing came out a little dry. *For the refried beans, I like to make them from scratch from the recipe mentioned in the text above or you can buy them. I had small bell peppers so there was a lot of filling left over so I used to rest of the filling to make "enchiladas" (wrapped the filling in tortillas, sprinkled cheese over the top, and baked them in the oven) and it was delicious that way as well.