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Vegetarian Stuffed Peppers with Black Beans, Corn, and Pepper Jack Cheese Recipe

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4.2 from 2 reviews

These Vegetarian Stuffed Peppers are a flavorful and colorful dish featuring tender red bell peppers filled with a zesty mix of brown rice, black beans, corn, and spices, topped with melted pepper jack cheese. Perfect as a wholesome weeknight dinner or a vibrant party dish, they offer a delightful blend of smoky, tangy, and fresh flavors with optional accompaniments like salsa and avocado.

Ingredients

Peppers

  • 4 red bell peppers, halved lengthwise, seeds and membranes removed
  • Extra-virgin olive oil, for drizzling
  • Sea salt and freshly ground black pepper, for seasoning

Filling

  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 1 jalapeño pepper, stemmed and finely chopped
  • 4 garlic cloves, chopped
  • 2 tablespoons tomato paste
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • ¾ teaspoon sea salt, plus more for sprinkling
  • Freshly ground black pepper, to taste
  • 1½ cups cooked brown rice
  • 1½ cups cooked black beans, drained and rinsed
  • 1 cup corn kernels, fresh or frozen
  • 2 tablespoons fresh lime juice
  • 1 teaspoon lime zest

Toppings and Garnishes

  • 1 cup shredded pepper jack cheese
  • ½ cup chopped fresh cilantro
  • Salsa, optional, for serving
  • Avocado or guacamole, optional, for serving
  • Lime wedges, for serving

Instructions

  1. Preheat and prepare peppers: Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper. Arrange the halved red bell peppers cut side up on the sheet. Drizzle them with olive oil, and sprinkle with salt and freshly ground black pepper. Bake for 10 minutes until the peppers become tender. Carefully tip out and discard any liquid that accumulates inside the peppers. Set them aside to cool slightly while preparing the filling.
  2. Sauté aromatics and spices: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, finely chopped jalapeño, and minced garlic. Cook, stirring occasionally, for about 5 minutes until softened and fragrant. Stir in the tomato paste, chili powder, ground cumin, ¾ teaspoon sea salt, and black pepper. Cook this mixture for an additional 3 minutes until the tomato paste darkens and the spices release their aroma.
  3. Combine filling ingredients: Remove the skillet from heat and mix in the cooked brown rice, black beans, corn kernels, fresh lime juice, and lime zest. Taste the mixture and adjust seasoning if necessary to balance flavors.
  4. Stuff the peppers and top with cheese: Spoon the rice and bean filling evenly into each roasted pepper half. Sprinkle the shredded pepper jack cheese liberally on top of the stuffed peppers.
  5. Broil till golden: Place the stuffed peppers in a large baking dish and set under the broiler. Broil for 5 to 10 minutes, watching closely, until the cheese is bubbly and browned to your liking.
  6. Garnish and serve: Remove the peppers from the oven, garnish with chopped fresh cilantro, and serve warm. Accompany with optional salsa, avocado or guacamole, and lime wedges for added zest and creaminess.

Notes

  • For a vegan version, omit the pepper jack cheese or substitute with vegan cheese.
  • If you prefer a milder dish, remove the seeds from the jalapeño or reduce the amount used.
  • You can prepare the filling ahead of time and store it in the refrigerator before stuffing and baking the peppers.
  • Using fresh corn provides the best flavor, but frozen corn works well too – just thaw before adding.
  • Serve with a side salad or warm tortillas to make a complete meal.

Find it online: https://simpleplatter.com/vegetarian-stuffed-peppers-with-black-beans-corn-and-pepper-jack-cheese-recipe/