Surprise! The Best Stuffed Peppers Just Happen to Be Vegetarian.
Cooking one food—in this case, a beany rice-and-cheese filling—inside of another food (red bell peppers) looks fiddly, but making stuffed peppers is really easy. Bell peppers are already basically hollow, so being a delicious, edible bowl for a cheesy, tomato-y filling is a role they were born to play!
These vegetarian stuffed peppers are (duh) meat-free. But, what they lack in beefiness, they more than makeup for in flavor. A healthy way to indulge your craving for Mexican food, they’re taco-seasoned and loaded with black beans and pepper jack cheese for a satisfying kick.
1 1/2 cups uncooked white rice
1 Red bell pepper, diced
1 Onion, diced
1 13.5 oz can of diced tomatoes
2 1/2 cups vegetable broth
1 bunch of Green onions
2 tbsp taco seasoning (homemade preferred)
1 13.5 oz can black beans, rinsed and drained
1 cup frozen corn
3 large red bell peppers, cut in half, and seeds
1 cup Pepper Jack cheese