Hello everyone! Corkwines is here to share this simple and delicious vegetarian stuffed pepper recipe with you! You can create these peppers and serve them up as a main dish for dinner, or as a side dish — they’re hearty, healthy and really tasty.
Bell peppers are the perfect vessel to hold all kinds of delicious ingredients. They stand up well through baking and they’re just the right individual serving size. They’re also a really fun way to serve up dinner… little individual, edible pots of deliciousness.
These vegetarian stuffed peppers are loaded with rice, beans, corn, tomatoes and spices, so they’re hearty enough to stand alone as a light dinner but, if you prefer to have meat as your main dish, these peppers are also light enough to serve as a side dish.
I like to cut the peppers lengthwise for baking for a couple of reasons. The first is that I think they look the best cut this way for serving! But really, when the peppers are cut lengthwise, I feel like they’re easier to eat and provide just the right amount of rice… not too much, but just enough to feel satisfied!
Once the peppers are loaded up with the delicious rice and bean filling, top them off with loads of shredded cheese and pop them in the oven for about a half-hour. When they’re finished baking, dress them up with fresh chopped avocado, cilantro and onions… so good.
Pour a glass of Kendall-Jackson Vintner’s Reserve Cabernet Sauvignon, and you’ve got dinner!
Vegetarian Stuffed Peppers Recipe
Have a delicious day!