Vegetarian Stuffed Peppers
Take the hassle out of meat free Mondays with this vegetarian stuffed peppers recipe. Perfect as a side or serve as a filling main dish topped with sour cream and avocado. This recipe for vegetarian stuffed peppers is a testament to how your meals can be both delicious and guilt-free at the same time.
What you'll need:
- 4 large green, red, orange or yellow bell peppers cored, seeded and sliced in half lengthwise
- 1 small avocado peeled, pitted and thinly sliced
- hot sauce for serving
- sour cream for serving
The Filling:
- 1 1/2 cups cooked brown rice
- 2 medium tomatoes seeds removed, finely chopped
- 1 tablespoon thyme leaves chopped
- 1 medium red onion finely chopped
- 1 small yellow summer squash finely chopped
- 1 jalapeno finely chopped
- 1/2 cup canned black beans rinsed and drained
- 1 teaspoon chili powder
- 1 teaspoon cumin powder
- 2 tablespoons extra virgin olive oil
- 1/2 tablespoon kosher salt
- freshly ground black pepper to taste
- 1/2 cup freshly grated cheese
Method:
- Preheat oven to 375ºF.
- Cover a baking tray with parchment paper and set aside.
- In a large bowl, add all the ingredients for the stuffing and mix well. Taste and season with more salt and pepper if needed.
- Place the peppers facing up on the tray and stuff evenly with rice mixture and top with grated cheese.
- Cover the tray with foil and bake in the oven for 30 minutes.
- Remove foil and increase heat to 400ºF. Bake for an additional 15-20 minutes or until peppers are tender.
- Optional: Serve topped with avocado, hot sauce and/or sour cream.
*Recipe adapted from Foodista, licensed under CC BY 3.0.
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