V – Vegetarian Mexican Inspired Stuffed Peppers

Vegetarian Mexican Inspired Stuffed Peppers

Get the book “72 Ways to Prepare Beans & Rice…And Love It: A Cookbook for Dave Ramsey Fans” on Kindle for $0.99

During the A-Z Blog Challenge I will bring Dave Ramsey Fans recipes from across the web and around the world that contain BEANS and RICE. As part of the challenge I would love for you to share a link to your favorite budget friendly recipe that starts with the letter of the day.

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Vegetarian Mexican Inspired Stuffed Peppers

From donnam @ Allrecipes.com

INGREDIENTS

  • 1 tablespoon salt
  • 4 large green bell peppers – tops, seeds, and membranes removed
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 2 cups cooked rice
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (14.5 ounce) can chili-style diced tomatoes
  • 1 teaspoon chili powder
  • 1 teaspoon garlic salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 (8 ounce) package shredded Mexican cheese blend (such as Sargento® Authentic Mexican)

INSTRUCTIONS

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of water and 1 tablespoon salt to a boil; cook green bell peppers in the boiling water until slightly softened, 3 to 4 minutes. Drain.
  • Heat olive oil in a skillet over medium heat; cook and stir onion in the hot oil until softened and transparent, 5 to 10 minutes.
  • Mix rice, black beans, tomatoes, and cooked onion in a large bowl. Add chili powder, garlic salt, cumin, 1/2 teaspoon salt; stir until evenly mixed. Fold 1 1/2 cups Mexican cheese blend into rice mixture. Spoon rice mixture into each bell pepper; arrange peppers in 9×9-inch baking dish. Sprinkle peppers with remaining Mexican cheese blend.
  • Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes.

Please see actual website for pictures and detailed instructions – Allrecipes.com

Please share your favorite recipes and enjoy the A-Z Challenge.

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