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vegetarian stuffed peppers - mexican-style


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Prep Time: 5 minutes

Cook Time: 60 minutes

Servings: 4


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Step 1

Preheat the oven to 400 F. Grease a 9 x 13 inch baking dish with olive oil.

Step 2

Cut the peppers in half from top to bottom, stem and seed them. Place cut side up in the prepared baking dish.

Step 3

Cook the rice and quinoa blend according to package directions

Step 4

In a large skillet, heat the olive oil over medium heat. Add the onion and cook until softened and beginning to brown, about 5 minutes.

Step 5

Stir in the chilli powder, garlic powder, onion powder, oregano, paprika, and cumin and cook for an additional minute.

Step 6

Add the beans, tomato sauce, salt and pepper, and stir to combine. Cook for 5 minutes, stirring occasionally. Taste and adjust salt and pepper as needed. Remove the pan from the heat.

Step 7

Stir in the quinoa rice blend.

Step 8

Add 1 cup of the cheese and 2 tablespoons chopped cilantro and stir to combine.

Step 9

Divide the filling between the 8 pepper halves.

Step 10

Sprinkle with the remaining cup of cheese and cover the dish with foil.

Step 11

Bake in the preheated oven for 30-40 minutes until the peppers are tender. Remove the foil and bake for an additional 10-15 minutes until the cheese is golden and bubbly.

Step 12

Sprinkle with chopped cilantro and serve.

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