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Vegetarian Stuffed Peppers

Node Shortcode: [[nid:11299]]

Author: 
Recipe type: Main Dish
Cuisine: 10
Ingredients
  • 3 - 5 bell peppers, sliced in half lengthwise, seeds removed
  • 1 tbsp olive oil
  • 1 onion, minced
  • 1 clove garlic, minced
  • 1 cup chopped tomatoes (may use canned)
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp paprika
  • 1/4 tsp salt
  • fresh ground pepper
  • 1 cup black beans
  • 1 1/2 cups cooked rice
  • 1/2 cup corn
  • 1 1/2 cups shredded cheese
  • 2 green or red onion, chopped
  • 1/2 cup chopped cilantro
  • 1 - 2 avocados, chopped
Instructions
  1. Preheat your oven to 375 degrees.
  2. Slice the bell peppers in half lengthwise, and remove the seeds.
  3. Arrange them skin side down in an oven proof dish.  Set aside.
  4. In a skillet saute the onion and garlic in the olive oil until soft.
  5. Add the chopped tomatoes and spices and simmer until most of the tomato juices have gone.
  6. Stir in the black beans, rice and corn. Cook until warmed through.
  7. Scoop the rice/bean mixture into the halved peppers.
  8. Sprinkle generously with the shredded cheese.
  9. Bake for 30 - 35 minutes, or until the peppers are softened, and the cheese is melted.
  10. Garnish with green or red onions, cilantro and chopped avocados.
  11. Pour a glass of Kendall-Jackson Vintner's Reserve and enjoy!

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