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Vegetarian Stuffed Peppers

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.