These Mexican Stuffed Peppers are a vibrant and hearty vegetarian main dish that brings bold flavors to your table. Tender red or green bell peppers are hollowed out and filled with a robust mixture of cooked brown rice, kidney beans, and sautéed onions and celery. The filling is seasoned with warm cumin, smoky chili powder, and fresh herbs like basil and oregano, creating a complex and satisfying taste profile. Topped with a simple tomato sauce and baked until bubbly, the peppers hold their shape while absorbing the rich flavors. This recipe is perfect for a cozy weeknight dinner, a potluck contribution, or a healthy meal-prep option. It’s naturally vegan, high in fiber, and easy to customize with your favorite spices.
Mexican Stuffed Peppers
Description
These Mexican Stuffed Peppers are a vibrant and hearty vegetarian main dish that brings bold flavors to your table. Tender red or green bell peppers are hollowed out and filled with a robust mixture of cooked brown rice, kidney beans, and sautéed onions and celery. The filling is seasoned with warm cumin, smoky chili powder, and fresh herbs like basil and oregano, creating a complex and satisfying taste profile. Topped with a simple tomato sauce and baked until bubbly, the peppers hold their shape while absorbing the rich flavors. This recipe is perfect for a cozy weeknight dinner, a potluck contribution, or a healthy meal-prep option. It's naturally vegan, high in fiber, and easy to customize with your favorite spices.Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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Wash the peppers and cut them in half lengthwise. Remove the stems, seeds, and white membranes.
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Place the pepper halves cut-side down on a rack over boiling water. Cover and steam for 10 minutes, until just beginning to soften but still holding their shape.
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While peppers steam, heat olive oil in a large skillet over medium heat.
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Add chopped onions and diced celery. Sauté until onions are translucent and soft, about 5-7 minutes.
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Stir in cumin, chili powder, basil, oregano, and cayenne pepper. Cook for 1 minute until fragrant.
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Add the cooked brown rice, drained kidney beans, and soy sauce to the skillet. Mix well to combine and heat through. Remove from heat.
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Lightly oil a 7x11 inch baking dish. Place the steamed peppers cut-side up in the dish.
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Spoon the bean and rice mixture into each pepper half, packing it down gently to fill them.
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In a bowl, mix the canned tomatoes (chopped if whole) with the tomato paste until smooth.
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Pour the tomato mixture evenly over the stuffed peppers.
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Cover the baking dish tightly with aluminum foil.
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Bake for 30 minutes. Remove foil if you desire slightly more caramelization on top, and bake for 5 additional minutes.
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Let stand for 5 minutes before serving. Serve with fresh avocado slices and a green salad.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 573.9kcal
- % Daily Value *
- Total Fat 9.2g15%
- Saturated Fat 1.5g8%
- Cholesterol 0.0mg0%
- Sodium 83.4mg4%
- Total Carbohydrate 120.1g41%
- Dietary Fiber 35.7g143%
- Sugars 8.4g
- Protein 26.4g53%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
