Vegetarian Stuffed Peppers
Servings: 6 stuffed peppers
Ingredients
- 6 large peppers
- 1 tbsp olive oil
- ½ cup onions, chopped
- 4 garlic cloves, chopped
- 1 cup mushrooms, sliced
- 2 cups rice, cooked
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14½ oz) diced tomatoes, with juice
- 2 tsp chili powder
- ½ tsp ground cumin
- salt and pepper to taste
- 2 cups shredded cheddar or mozzarella cheese (I like using a blend of both)
Instructions
- Preheat oven to 350℉.
- Cut top of peppers (I chop and keep this part of the peppers for a later recipe to avoid waste). Remove and discard seeds and membranes.
- Bring a large pot of water to boil, and cook the peppers for 4 minutes. Remove peppers and drain well.
- Arrange peppers in a 9×13 baking dish.
- Heat olive oil in a skillet, cook the onions, garlic and mushrooms over medium-heat until softened.
- Transfer skillet mixture to a large bowl, add cooked rice, black beans, diced tomatoes, chili powder, cumin, salt and pepper. Mix well. Gently mix in 1½ cup of cheese.
- Spoon rice mixture into the peppers, sprinkle remaining cheese on top.
- Bake about 30 minutes, until cheese is bubbling.
Notes
Make ahead: You can make in advance and refrigerate the ready-to-bake stuffed peppers for up to 24 hours. Just make sure the mixture has cooled down before adding to peppers if refrigerating.
Reheat: Very good as leftovers the next day, simply reheat in the oven.
