Mamacita's Vegetarian Stuffed Peppers
I love the word Mamacita - an endearing and loving name for a mommy or even a friend by Hispanics. I would love to be called Mamacita and especially when serving these Vegetarian Stuffed Peppers filled with Latin ingredients like black or pinto beans, chile powder, cumin and authentic Mexican cheese. You could use a four cheese blend or a single variety such as manchego, cheddar or Monterey jack. It is a good idea to use leftover rice or rice that you have prepared in advance to speed things along.
Servings: 4
Calories: 517kcal
Ingredients
- 2 cups cooked long grain rice or 3/4 cup raw rice cooked
- 4 large green, red or yellow bell peppers
- 1 Tablespoon canola oil
- 1 cup diced onion
- 2 cloves garlic minced
- 1 15 ounce can black or pinto beans drained and rinsed
- 1 14.5 ounce can diced tomatoes
- 1 1/2 teaspoons chile powder
- 3/4 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large pinch cayenne pepper
- 6 ounces manchego or cheddar cheese or monterey jack shredded
Instructions
- Begin to cook rice according to the package if not already prepared in advance. Preheat oven to 350°.
- Prep vegetables: dice onion, mince garlic, remove core and seeds from each pepper, keeping the pepper whole. Rinse seeds out of center if necessary. Set peppers with open cavity side up in an 8 x 8 x 2" high baking pan, so that they are close together and propping each other up. Shred cheese and set aside.
- Heat canola oil in skillet over medium-low heat and cook diced onion until transparent, about 5 minutes, add minced garlic and give a stir. Add black beans, diced tomatoes, cooked rice, chile powder, cumin, salt, pepper and cayenne and give a stir. Cook for a few minutes to blend flavors. Remove from heat.
- Assemble stuffed peppers: Mix most of the cheese into the filling. Save some to top each pepper. Spoon the bean and rice filling, pressing it into the pepper to fill in the entire cavity. Top each pepper with some of the cheese.
- Bake the stuffed peppers in a 350° oven until the peppers are soft and have browned slightly, about 60 minutes. After 30 minutes, take them out and rotate peppers so inside edges are moved to the outside of the pan. Return to the oven and bake for additional 30 minutes or until peppers are done.
- ENJOY THIS RECIPE FROM FreshFoodinaFlash.com
Nutrition
Calories: 517kcal