This healthy Vegetarian Stuffed Peppers recipe is packed with rice, beans, veggies, and so much flavor! They leave you satisfied and energized and are so easy to make!
Cut ¼-inch from tops of bell peppers and remove the stem, ribs and seeds.
Fill a large baking dish with 1/2-inch of water.
Place peppers cut-side down in the water and bake for 20 minutes.
Heat oil in a 12-inch skillet over medium-high heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 30 seconds. Add corn, beans, diced tomatoes, green onions, chili powder, cumin, salt, and pepper. Stir until corn and beans are heated through, about 5 minutes.
Remove skillet from heat and stir in rice, 1 cup cheese, and cilantro. Stir to combine. Taste and add additional seasonings, if needed.
Remove peppers from oven and drain water from dish. Divide the mixture evenly between the peppers, then top with remaining cheese. Return to oven for 10-15 more minutes, until peppers are tender and cheese is melted.
Store leftover peppers in the refrigerator, covered for 4-5 days.
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Notes
Peppers: Choose big, round bell peppers that sit flat. Or lay them on the side and cut a small piece from the top, horizontally.Taco Seasoning: To use your own spices, use 1 Tablespoon chili powder, 2 teaspoons ground cumin, 1/2 teaspoon paprika, 1/4 teaspoon garlic powder and oregano.Protein: If you want to increase the protein content, feel free to add cooked ground turkey.Make-ahead Instructions: Stuffed peppers can be assembled 1-2 days ahead of time, stored in the fridge until baking.Freezing Instructions: Freeze the filling for up to 3 months. Allow to thaw before stuffing peppers.