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Spicy Vegetarian Stuffed Peppers

A warm and comforting dish filled with vibrant flavors and nutrients, perfect for any day of the week.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Filling
  • 2 tablespoons Olive Oil Can be substituted with avocado oil.
  • 1 medium Yellow Onion Red onion can also be used.
  • 1 medium Jalapeño Peppers Substitute with bell peppers for a milder flavor.
  • 2 cloves Garlic Garlic powder can be used if fresh is not available.
  • 1 cup Long Grain Rice Quinoa or farro can be used as alternatives.
  • 1 can (14.5 oz) Fire Roasted Tomatoes Can substitute with regular diced tomatoes.
  • 1 cup Vegetable Broth Chicken broth can be used if not vegetarian.
  • 1 cup Corn Frozen or fresh works well.
  • 1 cup Peas Frozen or fresh works well.
  • 2 teaspoons Cajun Seasonings Make your own using paprika, thyme, and oregano.
  • 1/4 teaspoon Cayenne Powder Omit if sensitive to heat.
  • 1 teaspoon Cumin
  • to taste Salt and Pepper
  • 1 tablespoon Hot Sauce Skip or reduce for a milder preparation.
  • 1 cup Shredded Cheese (Cheddar, Colby, or Pepper Jack) Nutritional yeast as a vegan alternative.
  • 4 large Bell Peppers Any color works.

Method
 

Preparation
  1. Heat a large pan to medium heat and add olive oil. Add onion and jalapeño peppers and cook for about 5 minutes until softened.
  2. Add garlic and cook for another minute until fragrant.
  3. Stir in the rice and cook for a couple of minutes to lightly brown it.
  4. Add fire-roasted tomatoes and vegetable broth, stir, and bring to a boil.
  5. Mix in corn, peas, Cajun seasonings, cayenne, cumin, salt, pepper, and hot sauce. Stir and reduce heat to simmer for about 20 minutes until rice absorbs liquid.
Cooking Peppers
  1. While the rice cooks, boil a large pot of water. Slice tops off bell peppers and remove seeds, then boil them for about 5 minutes to soften.
  2. Preheat oven to 350°F (175°C).
  3. Combine rice and shredded cheese, then stuff each pepper with the mixture. Bake on a baking sheet for 30-40 minutes.
  4. Remove from oven and top with hot sauce, fresh herbs, and chili flakes before serving.

Notes

Provide a zesty side salad or crusty garlic bread to enhance the meal. Leftovers can be stored in an airtight container for up to three days. You can freeze the stuffed peppers for up to three months.