Southwest Vegetarian Stuffed Peppers
These vegetarian stuffed peppers are full of delicious southwest ingredients like green chiles, black beans, cumin, and chile powder and they are healthier because they are gluten-free, lower in carb,s and high in nutrients.
Stuffed peppers are a perfect meal to make when colored bell peppers are in season and on sale as is the case at Safeway this week.
These stuffed peppers are filled with savory Southwest-style cauliflower rice mixed with black beans, green chiles, and warm TexMex spices. The result is a delicious weeknight meal that is easy to make and easy on a budget!
It’s a perfect option for Meatless Monday!
Ingredients in Cauliflower Riced Stuffed Peppers
- 4 colored bell peppers
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic, minced
- 3 green onions, chopped
- 2 tablespoons fresh parsley, minced (cilantro may also be used here)
- 1 bag Signature SELECT Riced Cauliflower, slightly thawed
- 1 can petite diced tomatoes
- 1 4 oz can Signature SELECT diced green chiles
- 1 can O Organics black beans, rinsed and drained
- 1/2 teaspoon dried oregano
- 2 teaspoons chile powder
- 2 teaspoons ground cumin
- salt and pepper to taste
- 1/2 cup water
- shredded cheese
How to Make Vegetarian Stuffed Peppers
Preheat the oven to 400° F.
Slice the peppers in half and remove the ribs and seeds.
Dice one-half of one pepper into 1/2-inch pieces to include in the filling.
In a large non-stick skillet, add minced garlic, the white and 3/4 of the green parts of the scallions, and the diced bell pepper. Saute for 4-5 minutes until soft. Add the riced cauliflower, fresh parsley, canned green chiles, and canned tomatoes, and rinsed and drained black beans to the skillet and stir to mix.
Season the filling with salt, pepper, cumin, oregano, and chile powder. Continue to cook the filling for about 5 minutes until everything is tender and incorporated.
Meanwhile place the bell peppers skin side down in a large braising pan, skillet or baking dish. Season the insides of the bell peppers with a sprinkle of salt and pepper.
Spoon the filling into the peppers until full and overflowing.
Add 1/2 cup water to the baking vessel. Cover the braising pan with a lid or with foil.
Bake for 40 minutes until the peppers are soft. Remove from the oven and top with shredded cheese. Bake for an extra 5 minutes until the cheese melts.
Substitutions for Stuffed Peppers
We used cauliflower rice to keep the dish low-carb, but you can substitute rice, quinoa or any other grain of your choice in these peppers. The cooking time may be a little longer depending on the grain you use, but all those options are acceptable substitutions in this recipe.
What to Serve with Stuffed Peppers?
A side salad is perfect with stuffed peppers. Here are a couple of salad options that would work here:
Chopped Kale Salad With Grapes and Pistachios
Grilled Mexican Street Corn Salad Recipe
Cherry Tomato and White Bean Salad
Ingredients
- 4 colored bell peppers
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic minced
- 3 green onions chopped
- 2 tablespoons fresh parsley minced (cilantro may also be used here)
- 1 bag Signature SELECT Riced Cauliflower slightly thawed
- 1 can petite diced tomatoes
- 1 4 oz can Signature SELECT diced green chiles
- 1 can O Organics black beans rinsed and drained
- 1/2 teaspoon dried oregano
- 2 teaspoons chile powder
- 2 teaspoons ground cumin
- salt and pepper to taste
- 1/2 cup water
- shredded cheese
Instructions
- Preheat the oven to 400° F.
- Slice the peppers in half and remove the ribs and seeds.
- Dice one half of one pepper into 1/2 inch pieces to include in the filling.
- In a large non-stick skillet, add minced garlic, the white and 3/4 of the green parts of the scallions, and the diced bell pepper. Saute for 4-5 minutes until soft. Add the riced cauliflower, fresh parsley, canned green chiles, canned tomatoes and rinsed and drained black beans to the skillet and stir to mix.
- Season the filling with salt, pepper, cumin, oregano and chile powder. Continue to cook the filling for about 5 minutes until everything is tender and incorporated.
- Meanwhile place the bell peppers skin side down in a large braising pan, skillet or baking dish. Season the insides of the bell peppers with a sprinkle of salt and pepper.
- Spoon the filling into the peppers until full and overflowing.
- Add 1/2 cup water to the baking vessel. Cover the braising pan with a lid or with foil.
- Bake for 40 minutes until the peppers are soft. Remove from the oven and top with shredded cheese. Bake for an extra 5 minutes until the cheese melts.
Other Recipes using peppers
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