Recipe: Delicious Stuffed Mexican Vegetarian Bell Peppers

Stuffed Mexican Vegetarian Bell Peppers. Try This Easy Stuffed Bell Peppers Recipe With Just A Few Ingredients For A Tasty Meal. Stuff Ground Beef In Bell Peppers With Onions And Rice To Make A Delicious Weeknight Meal. View Our Easy Stuffed Bell Peppers Recipe.

First Step: Prepare the peppers by removing the core and cutting of the tops. Second Step: Saute the onions in some olive oil over medium-high heat. Once they are translucent, add in the garlic, corn, and green chilies. You can cook Stuffed Mexican Vegetarian Bell Peppers using 8 ingredients and 7 steps. Here is how you cook that.

Ingredients of Stuffed Mexican Vegetarian Bell Peppers

1. Prepare 6 of Bell Peppers.
2. It's 2 cup of Spanish Rice.
3. You need 1 1/2 cup of Salsa.
4. It's 1 packages of Lightly Life Mexican Crumbles.
5. It's 2 cup of mozzarella cheese.
6. It's 1 can of Diced Green Chiles.
7. It's 1 can of Black Beans (Drained).
8. You need 1 1/2 cup of Corn (Drained).

Third Step: Mix together the taco seasoning, adobo, and salsa together. Fourth Step: Place the salsa mixture, cooked rice, black beans, and ½ cup cheese to the pan and stir. Cut the tops off of the bell peppers and remove any seeds. Thanks to Green Giant for sponsoring this post.

Stuffed Mexican Vegetarian Bell Peppers instructions

1. Preheat Oven to 385.
2. Hollow out the bell peppers and clean the inside..
3. In a bowl mix Spanish rice, Lightly Life Mexican Crumbles, Black Beans, Green Chile and Salsa..
4. Stuff bell peppers with mixture.
5. Bake at 385 for 35 minutes.
6. Add mozzarella cheese to top them off 15 minutes before they are finished..
7. Enjoy(:.

Vegetarian Mexican Stuffed Peppers are stuffed with a medley of vegetables (and no rice), including riced cauliflower and sweet potato, roasted broccoli, black beans, and corn, with enchilada sauce and Mexican seasonings. Bring a large pot of water to a boil over high heat, and fill a large mixing bowl with ice water. Fill each pepper half with the quinoa mixture. Place each pepper half in the slow cooker and cook on high for three hours. These delectable Mexican Quinoa Stuffed Peppers are a hearty, plant-based entree that is easy to make, packed with flavor and doubles as a great meal-prep option!

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