Southwest Vegetarian Stuffed Peppers

vegetarian_stuffed_peppers_Recipe

Southwest Vegetarian Stuffed Peppers

These vegetarian stuffed peppers are full of delicious southwest ingredients like green chiles, black beans, cumin, chile powder and they are healthier because they are gluten free, lower in carb 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 a savory Southwest style cauliflower rice mixture with black beans, green chiles and warm TexMex spices.  The result is a delicious weeknight meal that is easy to make and easy on the budget! 

It’s a perfect option for Mealtless 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

stuffed_peppers_ingredients

How to Make 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, 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. 

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

Panzanella Salad

vegetarian_stuffed_peppers

Vegetarian Stuffed Peppers

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Course: Main Course
Cuisine: American
Keyword: Cauliflower Rice Stuffed Peppers, Southwest Stuffed Peppers, Vegetarian Stuffed Peppers
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 7 peppers
Calories:
Author: Eva Fry

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

Grilled Mediterranean Salmon

Mediterranean Orzo Salad

 

SuperSafeway is a blog devoted to helping you find the best deals and meal solutions at Safeway in the Denver division. 

For more low prices, check out the Safeway weekly ad and the Safeway coupon matchup page. Would you like to stay updated on the best deals? If so, make sure to like Super Safeway on Facebook, join our Facebook group, follow us on Twitter, subscribe to our Instagram, or head over to Pinterest. Also, make sure to subscribe to our newsletter.

* Please note – Savings information is based on Colorado pricing and the Safeway Coupon Policy for the Denver Division which includes Colorado, Nebraska, New Mexico, Wyoming and South Dakota. Your market may vary. Prices may vary per location*

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