Hey everyone, it’s Drew, welcome to my recipe page. Today, I will show you a way to prepare a special dish, mexican stuffed pepper (vegetarian). One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Mexican stuffed Pepper (Vegetarian) is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Mexican stuffed Pepper (Vegetarian) is something that I have loved my whole life.
Each bite is filled with green chiles, rice, black beans, and cheese. Sauté onions and green peppers in skillet until heated thoroughly. Remove from heat and stir in ½ cup of cheese. This Vegetarian Mexican Stuffed Pepper recipe is like tacos!
To begin with this particular recipe, we must prepare a few components. You can cook mexican stuffed pepper (vegetarian) using 14 ingredients and 4 steps. Here is how you cook that.
<<<<<<< HEAD ======= >>>>>>> 4d1aa472 (theme adsterra-za)The ingredients needed to make Mexican stuffed Pepper (Vegetarian):
- Make ready 4 Bell Peppers
- Take 1 - 2 Cups Black Beans drained
- Take 1 Cup Rice
- Prepare 1 Cup Corn
- Get 1 Onion
- Make ready 2 Cloves garlic minced
- Get 1 Teaspoon Cumin
- Prepare 1 Tablespoon Oregano
- Take 1 Tablespoon basil
- Prepare 1⁄2 Teaspoon Red Chilli Powder
- Take To Taste Salt
- Get 1 Teaspoon Black Pepper
- Take 1⁄2 Cup Mozzarella Cheddar Cheese Shredded /
- Make ready 1 Lemon (Small)
They are filled with spiced tempeh, corn, beans, and salsa and topped with a homemade avocado cream for a delicious and healthy vegan and gluten-free meal. If you're looking for an elegant yet easy vegan meal, look no further! These Mexican rice stuffed peppers make a great vegetarian weeknight meal. Juicy peppers are stuffed with cheesy rice that's mixed with fresh corn, black beans, chili, and cumin.
<<<<<<< HEAD ======= >>>>>>> 4d1aa472 (theme adsterra-za)Instructions to make Mexican stuffed Pepper (Vegetarian):
- Cut capsicum lengthwise into half. Put it face down on the baking tray on top a foil.Broil for 6-10 minutes (550 degrees) till the skin of the pepper is slightly darkened and wrinkled.Once this is done let it cool outside for sometime.
- Rinse and drain a can of black beans.Heat olive oil (3 tbsp) in a pan.Add minced garlic, chopped onions, the listed spices and then the beans to this.Add cooked rice. Mix well.Squeeze lemon.The stuffing is ready.
- Meanwhile the bell peppers have cooled down. Peel off the skin(optional).Stuff it with the mix prepared.Spread shredded cheese on top.
- Bake in oven at 375 degrees. Take out after 15-20 minutes. Ready for serving!
These Mexican rice stuffed peppers make a great vegetarian weeknight meal. Juicy peppers are stuffed with cheesy rice that's mixed with fresh corn, black beans, chili, and cumin. They're easily customizable, and will definitely keep you full! Thought about stuffed peppers all summer since we haven't had them for years, except now would needed vegetarian stuffed peppers. So decided to try this recipe.
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