Vegetarian Stuffed Peppers

Ingredients

  • 4 large red bell peppers, halved, seeds removed

  • 1 Tbsp olive oil

  • salt

  • pepper

  • 1/2 cup long-grain brown rice

  • 2 Tbsp olive oil

  • 1 large yellow onion, chopped

  • 1/2 tsp salt

  • 1 pint cherry tomatoes, halved or quartered

  • 1/2 cup chopped fresh cilantro

  • 4 cloves garlic, minced

  • 1.5 tsp chili powder

  • 1 tsp ground cumin

  • 1.5 cups cooked pinto beans, rinsed and drained

  • 1 Tbsp lime juice

  • 4 oz cheddar cheese, grated

  • fresh cilantro

  • guacamole

  • sour cream

  • salsa

Make

  1. Preheat oven to 425F. Place peppers in 9x13 inch baking dish, with 1 Tbsp oil drizzled over top and season with salt and pepper. Use hands to rub oil over the entire pepper, and place cut sides up. Roast 20-25 minutes, until beginning to blister around edges and tender. Set aside, but leave oven on
  2. Rinse rice until water runs clear and cook in large pot of boiling water, uncovered, for 30 minutes. Drain remaining water and set aside
  3. Heat 2 Tbsp oil until shimmering in large skillet over medium heat. Add onion and salt and cook until tender (~5 min). Add tomatoes and cook 5 minutes
  4. Add cilantro, garlic, chili powder, and cumin, cook until fragrant
  5. Remove from heat, add rice, beans, lime juice and salt and black pepper to taste
  6. Pour off excess juice from roasted peppers, then stuff with rice mixture and top with cheese
  7. Bake at 425F for 12-13 minutes. Serve with fresh cilantro, guacamole, sour cream, and salsa

TIME | 1 hours

YIELD | 4 servings

TAGS | Mexican, Vegetarian