How many ways can you stuff a vegetarian baked pepper? Looking at my archive of stuffed pepper recipes, the current answer is 4. (Maybe I’ll stop once I get to 10 stuffed pepper recipes?)
This Mexican Stuffed Pepper has a hearty filling of rice and black beans, with an easy flavor boost from salsa verde and cumin. Melty cheese and sliced green onion add a finishing touch.
Mexican Stuffed Peppers Recipe (vegetarian)
1 tablespoon olive oil
1/2 cup chopped zucchini
1 serrano chile pepper, seeded and finely chopped
2 green onions, sliced
1 cup cooked rice (I used Jasmine)
1/2 cup cooked black beans
1/4 cup tomatillo salsa verde
1/2 teaspoon ground cumin
1/4 teaspoon fine sea salt
2 medium red or yellow bell peppers
1/4 cup finely shredded Colby Jack or Mexican blend cheese
Preheat oven to 375 degrees F.
In a medium (8-inch) skillet, heat oil over medium heat. Add zucchini and serrano chile, cook 3 to 4 minutes until just tender, stirring frequently. Add green onion; cook and stir 1 minute. Remove from heat. Add cooked rice, black beans, salsa, cumin and salt; mix well.
Cut bell peppers in half lengthwise; remove and discard seeds and ribs. Spoon rice mixture into bell pepper halves. Arrange stuffed bell peppers in a 2-quart square baking dish. Cover with foil. Bake 40 to 45 minutes until peppers are tender when pierced with a fork. Sprinkle with cheese and bake, uncovered, 2 to 3 minutes more until cheese is melted.
Serve with additional salsa verde and a sprinkling of sliced green onion, if desired.
Makes 4 stuffed pepper halves
Tip: For vegan stuffed peppers, omit the cheese or substitute with a vegan brand of shredded cheese.
More vegetarian stuffed pepper recipes:
Vegetarian Rice and Mushroom Stuffed Peppers
Tex-Mex Quinoa Stuffed Peppers
Rice and Veggie Vegan Stuffed Peppers
Mediterranean Stuffed Bell Peppers from The Wanderlust Kitchen
Caprese Quinoa Stuffed Peppers from Bourbon and Honey