These submissive Vegetarian stuffed peppers are inspired by Mexican cookery! This recipe features bell peppers with pinto sap, rice, and fresh veggies.
The vegetarian stuffed peppers aren’t the kind your mama made. They’re meatless and loaded with fresh flavor. They’re inelegant as shown, yes, but they’re just as good without the cheese. You can fluently make these peppers dairy-free or vegan.
Most vegetarian stuffed peppers are made with Italian seasonings, but I went in a different direction. I was inspired to incorporate some of my favorite Mexican constituents, including pinto sap, cherry tomatoes, cilantro, lime, chili grease paint, and cumin. The stuffing is so delicious, that I could eat it as a side dish! These peppers are quite time-consuming, but each element is simple to make.
Vegetarian Stuffed Peppers
The trick to making great Vegetarian stuffed peppers is to slice the peppers in half from the stem end down through the base. Also, Pre-roast the halves until they’re tender and a bit caramelized at the sliced edges. This way, their flavor is condensed and their texture is just right — not too crisp, but not falling piecemeal.
Please do yourself a favor and cook redundant brown rice while you’re at it. Also, you’ll be one step closer to regale hereafter night — Say so, Extra Veggie Fried Rice or any of these rice-ground dishes. High five!
How to Make Vegetarian Stuffed Peppers
You’ll find the full recipe below, but then there’s the gist.
1. Rally the peppers.
2. Cook the rice (unless you’re using leftover cooked rice).
3. Cook the stuffing, adding the rice and sap at the end.
4. Stuff the peppers and top with rubbish.
5. Singe and serve!
These peppers are a great mess to prepare in advance. You can get a head start by cooking the rice and preparing the peppers. Or assemble them fully, and also cover and chill them for later. This would be a great dish to drop off at a friend’s house with incinerating instructions (about 12 to 15 twinkles at 425 degrees Fahrenheit).
Benefits of Vegetarian Stuffed Peppers
There can be many benefits of eating stuffed capsicum:
Peppers contain vitamins A, C, E, and K. Vitamin A keeps the skin, eyes, and teeth healthy. Vitamin C strengthens the immune system and is good for teeth. Vitamin E and K are beneficial for hair and bones.
Capsaicin present in capsicum helps in keeping the heart healthy.
Due to the anti-oxidant and anti-inflammatory properties present in capsicum, the risk of cancer of the stomach and esophagus is reduced.
The manganese present in capsicum is beneficial for bones.
Immunity increases due to the vitamin C present in capsicum.
The iron present in capsicum is absorbed by the body, which removes the problem of anemia.
Lutein, vitamin A, and zeaxanthin present in capsicum improve eyesight and protect against problems like cataracts.
Please let me know how your vegetarian stuffed peppers turn out in the comments! I love hearing from you.
Vegetarian Stuffed Peppers Note: This recipe is especially for children who should avoid gluten, a type of protein found in many foods. This light vegetarian, gluten-free dish can be served with steamed vegetables, salad or baked potatoes.
Vegetarian Stuffed Pepper Serving Suggestions
These Vegetarian stuffed peppers are a balanced meal in their own right, featuring whole grains, veggies, and beans for additional protein and fiber. Here are a few side dishes that would complement the meal:
- https://no1recipe.com/how-to-make-margherita-pizza/
- https://no1recipe.com/caprese-sandwich/
- https://no1recipe.com/how-to-make-grill-pizza/
- https://no1recipe.com/butternut-squash-mac-and-cheese/
- https://no1recipe.com/green-goddess-tortellini-salad/
Vegetarian Stuffed Peppers
Course: ALL RECIPE, DINNER, HOMECuisine: Mexican6
servings20
minutes1
hour430
kcal1
hour20
minutesThese submissive Vegetarian stuffed peppers are inspired by Mexican cookery! This recipe features bell peppers with pinto sap, rice, and fresh veggies.
Ingredients
- Roasted peppers
4 large red bell peppers, halved from stem to base, seeds and membranes removed
1 tablespoon extra virgin olive oil, as needed
Fine salt and freshly ground black pepper, for sprinkling
- Filling and topping
½ cup long-grain brown rice (or 1 ½ cups cooked rice)
2 tablespoons extra virgin olive oil
1 large yellow onion, chopped
½ teaspoon fine salt, to taste
1 pint (2 cups) cherry tomatoes, halved or quartered if large
½ cup chopped fresh cilantro, plus more for garnish
4 cloves garlic, pressed or minced
1 ½ teaspoons chili powder
1 teaspoon ground cumin
1 can (1 ½ cups) pinto beans, rinsed and drained
Freshly ground black pepper, to taste
1 tablespoon lime juice
4 ounces (about 1 cup) grated part-skim mozzarella or cheddar
Optional garnishes: Sliced ripe avocado or guacamole, perhaps a drizzle of cilantro-hemp pesto, red salsa, sour cream, or vegan sour cream
Directions
- To rally the peppers, Preheat the roaster to 425 degrees Fahrenheit. Place the halved peppers in a large 9 by 13-inch baking dish, or on a rimmed baking distance lined with diploma paper. Drizzle 1 teaspoon olive oil painting over the peppers and sprinkle them with a swab and pepper. Use your hands to rub the oil painting over both sides of the peppers, also arrange them with the cut sides facing over. Sing for 20 to 25 twinkles, until the peppers are a little blistered around the edges and fluently pierced through by a chopstick. Set away. Leave the roaster on to singe the peppers.
- In the meantime, cook the rice Bring a large pot of water to boil. Wash the rice in a fine-mesh colander until the water runs clear. Add the rice to the scorching water and continue boiling, uncovered, for 30 twinkles (reduce the heat as necessary to help overflow). Drain off the remaining cuisine water and return the rice to the pot. Set away.
- Prepare the stuffing in a large skillet over medium heat, warm 2 soupspoons olive oil painting until shimmering. Add the onion and ½ tablespoon of the swab. Cook, stirring frequently, until the onion is tender, about 5 twinkles. Add the tomatoes and cook until they’re smoothly squishy, another 5 twinkles or so.
- Add the cilantro, garlic, chili greasepaint and cumin. While shifting, cook until the garlic is ambrosial, about 30 to 60 seconds.
- Remove the pot from the heat and add the rice, sap, lime juice, and about 10 twists of black pepper. Stir to combine, also season with fresh swab (I generally add ¼ tablespoon) and black pepper, to taste.
- To stuff the peppers, first pour off any redundant juice pooled within the peppers. Also stuff each pepper freehandedly with the rice admixture (if the peppers are truly large, you should have just the right quantum of filling if you have redundant, save it to serve as a side dish). Top the peppers with the rubbish.
- Sing at 425 for 12 to 13 twinkles, until the rubbish is golden in spots. Serve warm with fresh cilantro leaves on top or any other setoffs of your choice. Leftovers keep well in the fridge, covered, for over 4 days. I believe they would indurate well for several months, but haven’t tried to be sure.
Notes
- Make it dairy-free/ vegan forget the rubbish, and cover the baking dish during its final stint in the roaster. I recommend beating the finished peppers with commodity delicate or saucy, like guacamole, cilantro-hemp pesto, or vegan sour cream.
Prepare in advance This dish is a bit time-consuming, though it’s not delicate. You could make the rice in advance, and/ or fix the peppers so they’re ready to pop in the roaster latterly. You could indeed assemble the peppers fully and chill, covered, until you’re ready to singe (they will probably need many redundant twinkles in the roaster to warm through).
Good
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