Đăng ngày 10 January, 2022 bởi admin - chuyên mục Blog

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

Author: Jo-Anna Rooney
Recipe type: Main Dish
Cuisine: 10

INGREDIENTS

  • 3 – 5 bell peppers, sliced in half lengthwise, seeds removed
  • 1 tbsp olive oil
  • 1 onion, minced
  • 1 clove garlic, minced
  • 1 cup chopped tomatoes (may use canned)
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp paprika
  • 1/4 tsp salt
  • Fresh ground pepper
  • 1 cup black beans
  • 1 1/2 cups cooked rice
  • 1/2 cup corn
  • 1 1/2 cups shredded cheese
  • 2 green or red onion, chopped
  • 1/2 cup chopped cilantro
  • 1 – 2 avocados, chopped

INSTRUCTIONS

  1. Preheat your oven to 375 degrees.
  2. Slice the bell peppers in half lengthwise, and remove the seeds.
  3. Arrange them skin side down in an oven-proof dish.  Set aside.
  4. In a skillet saute the onion and garlic in the olive oil until soft.
  5. Add the chopped tomatoes and spices and simmer until most of the tomato juices have gone.
  6. Stir in the black beans, rice and corn. Cook until warmed through.
  7. Scoop the rice/bean mixture into the halved peppers.
  8. Sprinkle generously with the shredded cheese.
  9. Bake for 30 – 35 minutes, or until the peppers are softened, and the cheese is melted.
  10. Garnish with green or red onions, cilantro and chopped avocados.
  11. Pour a glass of Kendall-Jackson Vintner’s Reserve and enjoy!

Enjoy!

Have a delicious day!

Corkwines Team

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