If you’ve been underwhelmed with other vegetarian stuffed bell pepper recipes, you should definitely give this one a try – it will be worth it! Stuffed with rice, diced onions, diced red bell peppers, diced tomatoes, corn, black beans, delicious seasonings and topped with Cabot Pepper Jack Cheese, this meatless dish is loaded with fresh flavor. The filling is so tasty, it could be served as a side!
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Directions
- PREHEAT oven to 400°F.
- STIRÂ together uncooked rice, chopped bell pepper, onions, tomatoes, green onions, vegetable broth and taco seasoning in a large skillet. Stir and bring to a simmer. Cover and cook on low for 20 minutes. Once cooked add in black beans and corn and fluff with a fork.
- CUTÂ the tops off each colorful bell pepper and remove seeds and membrane.
- FILLÂ peppers with prepared rice mixture and top with grated Pepper Jack cheese.
- ARRANGEÂ stuffed peppers in a large baking dish or oven proof skillet, cover and bake for 30 minutes on center rack. Remove cover and bake for another 10 minutes.
- SPRINKLEÂ with chopped cilantro as a garnish if desired.
