Vegetarian Stuffed Peppers

Vegetarian Stuffed Peppers

https://www.arlausa.com/recipes/vegetarian-stuffed-peppers/

Instructions

  • Dice one of the bell peppers, set the other 4 to the side.
  • Add 2 TBSP olive oil to a large skillet. Once the oil is hot, add the diced bell pepper, onion, and jalapeno to the skillet.
  • Add the chili powder, cumin, garlic powder, onion powder, chili lime seasoning, and salt and pepper. Saute, stirring occasionally for 4-5 minutes or until onions become translucent.
  • Add the garlic and cook for 1-2 minutes.
  • Add the canned tomatoes, black beans, corn, rice, and vegetable stock. Stir to combine and bring to a boil, then reduce to a simmer for 20 minutes, stirring as needed.
  • While the rice mixture simmers, slice the remaining bell peppers in half and scoop out the seeds and white insides. Drizzle the peppers with olive oil and salt and pepper.
  • Preheat the oven to 400 degrees.
  • Pack the peppers full with the rice mixture, then top with diced havarti.
  • Bake for 25-30 minute, or until cheese begins to brown and peppers are soft.
  • Serve with cilantro, sliced avocado, and mexican crema (or sour cream).

Ingredients

Olive oil
4 tbsp
Bell pepper, color of your choice
5
Medium sweet onion, diced
1
Jalapeno pepper, diced
1
Cloves garlic, minced
2
Chilli powder
1 tbsp
Ground cumin
1 tsp
Garlic powder
1 tsp
Onion powder
1 tsp
Chilli and lime seasoning lime seasoning
1 tsp
Salt and pepper to taste
Can seasoned black beans, drained but not rinsed
15
Can diced fire roasted tomato
14½
Frozen sweet corn
1 cup
Uncooked jasmine rice
1½ cup
Vegetable stock
2½ cup
Arla® havarti cheese, diced
10 slices
Fresh coriander, optional
Mexican cream, optional (or sour cream)
Avocados, optional