Vegetarian Stuffed Peppers

Nutrition Notes

Ingredients

• 5 large red bell peppers
• 1 tablespoon extra-virgin olive oil or vegetable oil
• ½ medium yellow onion, diced
• 1 teaspoon salt
• 1 cup uncooked white rice
• 1 ⅔ cups vegetable broth
• 1 (13.5-ounce) can diced tomatoes
• 3 to 4 green onions, chopped
• 2 tablespoons taco seasoning (homemade or store bought)
• 1 (13.5-ounce) can black beans, drained and rinsed
• 1 cup frozen corn
• 1 cup shredded pepper jack cheese
• Minced fresh cilantro (optional)

Preparation

1. 1

   Step 1

   Preheat the oven to 400°F with a rack in the center position
2. 2

   Step 2

   Grease a 9 x 13-inch baking dish with olive oil.Trim, deseed, and dice one of the bell peppers
3. 3

   Step 3

   Halve the remaining bell peppers lengthwise, keeping the stems intact as much as possible
4. 4

   Step 4

   Discard the seeds and ribs
5. 5

   Step 5

   Heat the oil in a large skillet over medium heat
6. 6

   Step 6

   Once the oil is glistening, add the onion and cook, stirring, until just softened, about 4 minutes
7. 7

   Step 7

   Stir in the rice and salt and cook for about 3 minutes more
8. 8

   Step 8

   Stir in the broth, tomatoes, green onions, taco seasoning, and bell pepper.Bring the rice mixture to a boil
9. 9

   Step 9

   Reduce the heat, cover, and simmer until the rice is tender, about 25 minutes
10. 10

    Step 10

    Stir in black beans and corn, until fully combined and warmed through.Arrange the peppers in the prepared baking dish and fill them with the rice mixture, dividing evenly
11. 11

    Step 11

    Top with cheese
12. 12

    Step 12

    Bake, uncovered, until cheese is bubbling and golden brown, about 40 minutes

13. Bon appetit!