SPICY VEGETARIAN STUFFED PEPPERS
I'm not vegetarian, but I used all the ingredients I had on hand to make this simple, delicious, and meat-less main dish! Spicy and healthy! Serve with sour cream and/or salsa. Enjoy!
Provided by linda
Categories Side Dish Vegetables
Time 1h20m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Heat olive oil in a large skillet over medium heat; cook and stir onion, poblano chile pepper, jalapeno pepper, and garlic in the hot oil until onion and peppers are softened, 5 to 6 minutes. Stir rice into onion mixture; cook until rice is lightly browned, 3 to 4 minutes.
- Stir vegetable broth, tomatoes with green chile peppers, and corn into the rice mixture; bring to a boil. Reduce heat and simmer until broth is absorbed, 7 to 10 minutes. Season rice mixture with salt and pepper; stir in 1/2 cup Monterey Jack cheese and cilantro. Remove from heat and cool slightly.
- Place the tops back onto each green bell pepper; wrap each pepper loosely with aluminum foil.
- Bake wrapped peppers in the preheated oven until softened, 15 to 20 minutes. Remove peppers from oven and lower oven's temperature to 350 degrees F (175 degrees C). Cool peppers completely, about 20 minutes.
- Stand green bell peppers upright in an 8x8-inch baking dish. Use the aluminum foil from earlier to 'nest' the peppers if necessary. Fill each pepper with rice mixture and top with panko bread crumbs and remaining Monterey Jack cheese. Place tops back onto each green bell pepper.
- Bake in the preheated oven until cheese is melted, 25 to 30 minutes.
Nutrition Facts : Calories 988.6 calories, Carbohydrate 184.7 g, Cholesterol 25.1 mg, Fat 13.1 g, Fiber 5.8 g, Protein 26.9 g, SaturatedFat 6 g, Sodium 824.6 mg, Sugar 8.5 g
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Madeesha Dhananjaya
[email protected]Delicious and healthy! I will definitely be making this again!
Katrina Katrina
[email protected]The recipe was easy to follow and the peppers turned out great! I added a bit of extra spice to the filling, and it was perfect. I'll definitely be making this again.
Irene Mabe Lah
[email protected]These stuffed peppers were easy to make and really tasty. I used a variety of veggies for the filling, and they all worked well together. The peppers were also nice and tender. I would definitely recommend this recipe.
Joseph Davidson
[email protected]I tried this recipe last night and it was a hit! My family loved the combination of flavors and textures. The peppers were perfectly cooked and the filling was flavorful and moist. I'll definitely be making this again!
Gregory Tobias
[email protected]The stuffed peppers turned out great! I used a mix of quinoa and brown rice for the filling, and it was really hearty and filling. The peppers were also nice and tender. I would definitely recommend this recipe to anyone looking for a healthy and tas
Austine dyke
[email protected]These vegetarian stuffed peppers were absolutely delicious! The veggie filling was flavorful and satisfying, and the peppers were cooked to perfection. I especially loved the creamy feta cheese sauce - it added a nice tangy creaminess to the dish. I'