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Veggie Stuffed Peppers (Recipe)

Delicious Veggie Stuffed Bell Peppers is delicious and easy to make.


By Alyssa V. March 1, 2024


Veggie Stuffed Peppers (Recipe)


Ingredients

  • 4–5 large bell peppers any color
  • 1 yellow onion finely chopped
  • 3 cloves garlic minced
  • 2 chipotle peppers (optional)
  • 1 cup dried brown or green lentils (optional)
  • 4 cups low-sodium vegetable broth
  • 1 cup frozen corn
  • 1 15-ounce can no salt added or low-sodium black beans (or any beans), drained and rinsed
  • 1 cup cooked brown rice
  • 1 14-ounce can diced tomatoes drained
  • 1 bunch fresh cilantro, chopped
  • Salt & pepper to taste

Instructions

  • 1.  Preheat oven to 350 F˚.
  • For (if cooking lentils) - Add the vegetable broth and lentils to a medium saucepan and place over medium-high heat. Bring to a boil, then reduce to low and cover. Cook until the lentils are tender, 30 minutes.


  • 2. Bring 4 quarts of water to a boil in a large pot. Trim the bell peppers about ½ inch from the top and clean out the stem and seeds of the peppers.


  • 3. Place the peppers in the water and cook for 3-4 minutes until the peppers soften. Remove the peppers from the water, place cut side up, and let the peppers cool.


  • 4. Preheat a nonstick skillet over medium heat. Once the skillet is ready add the chopped onions and cook them until they are soft and slightly brown. Usually about 4-5 minutes.


  • 5. Toss in the garlic, chipotle peppers, frozen corn, and black beans. Cook for 2-3 minutes then pour the mixture into a large mixing bowl. Add the tomatoes, brown rice, and cilantro to the mixture and stir well to combine.


  • 6. Arrange the peppers in an 8×8 baking dish and evenly fill with the rice mixture. Place the peppers in the oven and bake for 35 minutes. Remove the from the oven.


  • 7. Serve immediately.

Enjoy!!!


Servings : 1
Ready in : 25 Minutes
Course : Dinner, Lunch, Main Dish

Calorie: 243kcal



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