Description
Hey there, flavor-loving friend! Olivia here, and I’ve got the ultimate plant-based crowd-pleaser: Meatless Mexican Stuffed Peppers. Juicy red bells stuffed with zesty rice, black beans, corn, green chilies, and melty pepper jack. They’re cozy, colorful, and make enough to feed 12 hungry souls (or stock your freezer like a pro). No meat, no problem—just serious flavor magic!
Ingredients
-
5 cups vegetable broth
-
3 cups uncooked white rice
-
2 (14 oz) cans diced tomatoes (with liquid)
-
2 (4 oz) cans diced green chilies
-
2 medium onions, diced
-
2 bell peppers, diced
-
6 tbsp taco seasoning
-
2 cups frozen corn
-
2 (14 oz) cans black beans, rinsed and drained
-
⅔ cup chopped fresh cilantro
-
6 large red bell peppers, halved lengthwise and cored
-
2 cups shredded pepper jack cheese (or vegan cheese)
-
Optional: avocado slices, extra cilantro, lime wedges
Instructions
-
In a large pot, bring broth to a boil. Add rice, tomatoes, chilies, onions, diced bell pepper, and taco seasoning. Stir once, cover, and simmer on low 18–20 mins.
-
Fluff rice. Fold in corn, black beans, and cilantro. Taste and adjust seasoning.
-
Preheat oven to 375°F (190°C). Rub pepper halves with olive oil and arrange in baking dishes. Fill generously with rice mixture.
-
Top with cheese. Cover loosely with foil. Bake 25–30 mins until tender. Uncover and bake 5 mins more (broil 1–2 mins if desired).
-
Let rest 5 mins. Garnish with avocado, lime, and cilantro.
Notes
-
Add lentils or tofu for extra protein
-
Use brown rice (add 1 cup broth and 15–20 mins simmer time)
-
Try poblano peppers for a smoky twist
-
Leftover filling? Use in burritos or bowls
-
Freeze unbaked stuffed peppers for future dinners
- Prep Time: 25 mins
- Cook Time: 35 mins
Nutrition
- Calories: 320 cal Per Serving
- Fat: 10g
- Carbohydrates: 46g
- Fiber: 7g
- Protein: 10g