Vegetarian twist on traditional Mexican stuffed peppers

These meatless Mexican stuffed peppers are a delicious and satisfying vegetarian twist on the traditional version. Filled with a mixture of black beans, corn, rice, and spices, these peppers are flavorful and packed with protein. Perfect for a meatless Monday meal or any night of the week!

Ingredients

• 4 large bell peppers
• 1 cup cooked rice
• 1 can black beans, drained and rinsed
• 1 cup corn kernels
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 cup salsa
• 1 cup shredded cheese
• Salt and pepper to taste
• Fresh cilantro, for garnish

Directions

1. Preheat the oven to 375°F.
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. In a large skillet, heat some oil over medium heat. Add the onion and garlic and cook until softened.
4. Add the cooked rice, black beans, corn, cumin, chili powder, salsa, and half of the shredded cheese. Season with salt and pepper. Stir to combine.
5. Stuff the bell peppers with the mixture and place them in a baking dish. Top with the remaining shredded cheese.
6. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, until the cheese is melted and bubbly.
7. Garnish with fresh cilantro before serving.
8. Serve the meatless Mexican stuffed peppers hot and enjoy!

Interesting Facts