Vegetarian Stuffed Peppers
Ingredients
Roasted peppers
-
4
large
red bell peppers
-
1
tablespoon
extra virgin olive oil
-
to taste
none
fine salt
-
to taste
none
freshly ground black pepper
Filling and topping
-
½
cup
long-grain brown rice
-
2
tablespoons
extra virgin olive oil
-
1
large
yellow onion
-
½
teaspoon
fine salt
-
1
pint
cherry tomatoes
-
½
cup
chopped fresh cilantro
-
4
cloves
garlic
-
1 ½
teaspoons
chili powder
-
1
teaspoon
ground cumin
-
1
can
pinto beans
-
to taste
none
freshly ground black pepper
-
1
tablespoon
lime juice
-
4
ounces
grated part-skim mozzarella or cheddar
-
optional
none
sliced ripe avocado or guacamole
Instructions
- Preheat the oven to 425°F.
- Prepare the peppers by halving them, removing seeds and membranes, and placing them in a baking dish.
- Drizzle olive oil over the peppers and season with salt and pepper, then roast for 20-25 minutes until tender.
- Cook the rice in boiling water for 30 minutes, then drain and set aside.
- In a skillet, heat olive oil and sauté the onion and salt until tender, then add the tomatoes and cook until soft.
- Stir in cilantro, garlic, chili powder, and cumin, cooking until fragrant.
- Combine the cooked rice, drained beans, lime juice, and season with salt and pepper.
- Stuff the roasted peppers with the filling and top with cheese.
- Bake for 12-13 minutes until the cheese is golden.
- Serve warm with optional garnishes.
Nutrition Facts (estimated)
Servings
4 main dish servings or 8 side servings
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
10g
Sodium
20mg
Cholesterol
20mg
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