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Meatless Monday: Vegetarian Stuffed Peppers

Sep 21, 2015
|
Diane Hoffmaster

With the summer heat, peppers are in abundance and can be picked up at your local farmers market or grocery store for relatively cheap. Growing up, stuffed peppers were always a favorite of mine, however they were usually stuffed with a combination of rice and ground beef. It is incredibly easy to turn stuffed peppers into a very filling Meatless Monday meal – you won’t even miss the ground beef! If you have never made stuffed peppers, you will need to precook the peppers for a few minutes so they aren't quite as firm when you go to serve your meal.  You could skip the cheese on top for a dairy-free meal as well, if you prefer. 

Meatless Monday: Vegetarian Stuffed Peppers 

Vegetarian Stuffed Peppers

Prep: 30 minutes
Cook: 20 minutes
Yields: 5 servings

Ingredients

2 tablespoon olive oil
1/2 large onion, diced (about 1/2 cup)
1 medium sweet potato, peeled and chopped
2 cloves garlic, minced
1 (15-ounce) can black beans, rinsed and drained
1 (10-ounce) can diced tomatoes with jalapenos
1 tablespoon chili powder
1/2 teaspoon cumin
2 cups rice, cooked according to package directions
1/2 cup cilantro, chopped and divided
5 large bell peppers, seeds removed and cut vertically
3/4 cup cheddar or Monterey Jack cheese, shredded

Directions

In a large sauté pan, heat the olive oil over medium-heat.

Add in the onion and chopped sweet potatoes and sauté for 5 to 10 minutes until sweet potato is almost tender. Add in the garlic and cook 2 to 3 minutes more.

Add in the beans, diced tomatoes, chili powder, cumin, rice and most of the cilantro (leaving some as a topping for your dish after you remove your peppers from the oven). Stir the ingredients in the pan and remove from heat.

Slice off the tops of the peppers and remove the seeds.

Bring a large pot of water to a boil and add in peppers. Cook for 3 to 4 minutes. Remove the peppers from the water and let them cool on a wire rack for a few minutes. Stuff the mixture into the peppers and top with cheese.

Bake the peppers in a 350°F preheated oven for 20 minutes or until cheese is melted.Remove from the oven and sprinkle with remaining cilantro. Serve and enjoy.

Have you ever had vegetarian stuffed peppers? What type of filling would you like to try them with?

Photo courtesy of Diane Hoffmaster.

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