Vegetarian Stuffed Peppers - Southwestern

4.45 from 18 votes

Vegetarian stuffed peppers are bursting with a flavorful healthy filling of corn, pinto beans, tomatoes and green chiles, along with rice and cheese.

Prep Time15

Cook Time45

Total Time1

Course: Casseroles

Cuisine: Southwestern

Servings:

4 bell peppers, halved stem to end, seeds removed (see note)
2 teaspoons salt
2 cups cooked white or brown rice
1 can (15 ounces) pinto beans, rinsed and drained (1 ¾ cup)
1 can (15 ounces) corn, drained
1 can (14.5 ounces) diced tomatoes, drained
1 can (4.5 ounces) diced green chiles
1 cup shredded Monterey Jack cheese (plus additional cheese for topping, if desired)
¼ cup chopped green onions
3 tablespoons chopped cilantro
1 ½ teaspoons chili powder (see note)
1 teaspoon ground cumin
toppings (if desired): avocado slices, additional cilantro, sour cream, sliced jalapeno, chopped green onion

Preheat oven to 350ºF. Prepare large baking dish (9 x 13 inch) by spraying lightly with nonstick spray.
Bring large pot of salted water to boil. Carefully lower bell pepper halves into boiling water. Boil (blanch) peppers for 5 minutes. Remove with slotted spoon or tongs; put on rack, cut sides down, to drain and cool.
4 bell peppers, halved stem to end, seeds removed, 2 teaspoons salt
Meanwhile, combine rice, pinto bean, corn, tomatoes, green chiles, cheese, green onions, cilantro, chili powder, and cumin in a large mixing bowl, stirring well to distribute spices.
2 cups cooked white or brown rice, 1 can (15 ounces) pinto beans, rinsed and drained, 1 can (15 ounces) corn, drained, 1 can (14.5 ounces) diced tomatoes, drained, 1 can (4.5 ounces) diced green chiles, 1 cup shredded Monterey Jack cheese, ¼ cup chopped green onions, 3 tablespoons chopped cilantro, 1 ½ teaspoons chili powder, 1 teaspoon ground cumin
When peppers are cool enough to handle, spoon filling into each pepper half, mounding the filling. You may not need all of the filling, depending on how large the peppers are. Sprinkle additional cheese on top, if desired.
Arrange the peppers in the prepared baking dish. Bake in preheated oven for 40 minutes ,or until heated through and cheese is melted.
Serve with desired toppings.

Peppers: Use any color bell peppers that you like: green, yellow, orange, red, or large poblano peppers, which will be a little bit spicier. The larger the pepper, the more you can stuff into it!
Seasoning: Instead of adding chili powder and cumin, you could add 2 ½ teaspoons of my southwest spice blend.
Variations: Try a different type of bean, such as black beans or navy beans. You could add cooked ground beef or turkey instead of beans. Different grains can be substituted for the rice, such as quinoa, farro, couscous, etc.
Make ahead: Prepare the stuffed peppers up to a day ahead but don't bake them. Cover the baking dish and refrigerate. Bake as directed when you're ready. Stuffed peppers (unbaked) can also be frozen. Wrap well to prevent freezer burn. Thaw the frozen peppers in the fridge a day ahead. Bake them as directed.
Storage: Leftover stuffed peppers will keep in a covered container in the refrigerator for up to 4 days. Microwave to reheat.

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