Vegetarian Stuffed Bell Peppers
This post has been compensated by Inmar Intelligence and its advertiser. All opinions are mine alone. #SauceIntoSummer #CheckOutOurBackSide #GreenMountainGringo
These delicious Vegetarian Stuffed Bell Peppers are made with brown rice, corn, black beans, Green Mountain Gringo® Medium Salsa, jalapeño and taco seasoning. Then, they are topped with crushed Green Mountain Gringo® Original Tortilla Strips and cheddar cheese. They make a healthy and tasty meal for the entire family!
My family loves Mexican food! So, when I made Vegetarian Stuffed Bell Peppers earlier this week, I decided to add a twist to them. Instead of using the same old ingredients, I added a Mexican flare by using Green Mountain Gringo® Medium Salsa as one of the ingredients. Then, I topped the Vegetarian Bell Peppers with Green Mountain Gringo® Original Tortilla Strips and cheddar cheese. It was quite a hit with everyone! My son said that the topping was like having a mini serving of nachos on top of his meal.
Why use Green Mountain Gringo® products in recipes?
Recently, I discovered Green Mountain Gringo® products at Whole Foods. I absolutely love the excellent quality of their salsa and tortilla strips. I know that when I buy them, I am getting food made with healthy ingredients that taste great. One of my favorite things about Green Mountain Gringo® is their proposition "Check Out Our Backside". They have a long standing history of being completely transparent with clean ingredient labels. Their products are something that I really feel good about using in my cooking like this Vegetarian Stuffed Bell Pepper recipe. I also love that I can purchase them online for delivery from Whole Foods!
What ingredients do I need to make the Vegetarian Stuffed Bell Peppers?
There are just 11 ingredients in this Vegetarian Stuffed Bell Pepper recipe. You will need:
- Green Mountain Gringo® Medium Salsa
- Green Mountain Gringo® Original Tortilla Strips
- Bell Peppers
- Brown Rice
- Vegetable Broth
- Black Beans
- Frozen Sweet Corn
- Cheddar Cheese
- Taco Seasoning
- Jalapeno
- Cilantro (for garnish)
Kitchen Items Needed for Recipe:
- 13x9 inch Baking Dish
- Cutting Board
- Sharp Knife
- Measuring Spoons
- Measuring Cups
- Small Cooking Pan
- Large Bowl
- Wooden Spoon
- Tin Foil
How do I make the Vegetarian Stuffed Bell Peppers?
There are just a few steps to making this delicious, family friendly dinner.
Step 1: Prepare the Ingredients
Start off by preheating the oven to 400 degrees Fahrenheit. Prepare a 13x9 inch baking dish by spraying lightly with cooking spray or rubbing with olive oil. Remove tops and cores from bell peppers and rinse them out, making sure the seeds are removed.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Step 2: Make the Stuffing for the Bell Peppers
Cook the brown rice according to package instructions. I use vegetable broth instead of water when making the rice, as it adds more flavor. However, if you do not have vegetable broth on hand, water is fine. When the rice is done cooking, fluff it with a fork and place it in a large bowl with sweet corn and black beans.
Next, add Green Mountain Gringo® Medium Salsa, cheddar cheese, taco seasoning and jalapeño to bowl and stir to combine.
Step 3: Fill the Peppers
Once the stuffing for the peppers is complete, it is time to add it to the peppers. Carefully fill each bell pepper with approximately one cup of the rice, bean, corn and salsa mixture. 
Step 4: Bake the Vegetarian Stuffed Bell Peppers
Cover the peppers in the baking dish with tin foil. Place on center rack in the oven and bake at 400 degrees Fahrenheit for 30 minutes. After 30 minutes, remove the baking dish from the oven and take off the tin foil. Add about a tablespoon of crushed Green Mountain Gringo® Original Tortilla Strips to top of peppers and sprinkle with cheddar cheese. Place back in the oven for 10 more minutes, or until the cheese has melted.
Remove from oven. Serve the bell peppers warm with a side of Green Mountain Gringo® Medium Salsa and Green Mountain Gringo® Original Tortilla Strips. Granish with cilantro or jalapeño if desired.
How do I store the Vegetarian Stuffed Bell Peppers?
It is best to eat them right out of the oven. However, if you have left overs, they can be stored in a covered dish for 3 to 4 days. I like to cut them up and add them to a bed of lettuce with avocado, sour cream and Green Mountain Gringo® Medium Salsa and Green Mountain Gringo® Original Tortilla Strips on top.
My kids do not like hot and spicy food, are there any ingredient substitutes?
Yes, absolutely! So, here is what I would suggest: Omit the jalapeño and substitute the Green Mountain Gringo® Medium Salsa with Green Mountain Gringo® Mild Salsa.
What other toppings can I use on the Vegetarian Stuffed Bell Peppers?
I like to add avocado and sour cream to mine! My kids like to add extra cheese and tortilla strips. In fact, sometimes I try to add a little more color and variety to the top by using a combo of Green Mountain Gringo® Original Tortilla Strips and Green Mountain Gringo® Blue Corn Tortilla Strips.
Vegetarian Stuffed Bell Peppers
Ingredients
- 1 Cup Green Mountain Gringo® Medium Salsa
- 1 Cup Green Mountain Gringo® Original Tortilla Strips crushed into small bits for topping
- 6 Bell Peppers tops cut off and seeds and ribs removed
- 1 Cup Brown Rice
- 1 Cup Vegetable Broth
- 1 15 ounce Can Black Beans drained and rinsed
- 1 Cup Frozen Sweet Corn
- 2 Cups Cheddar Cheese, divided shredded
- 2 teaspoons Taco Seasoning
- 1 small Jalapeño seeds and ribs removed and diced
- Cilantro for garnish
Instructions
- Preheat oven to 400 degrees. Coat a 13x9 inch baking dish lightly with cooking spray or rub with olive oil and set aside.
- Remove tops and cores from bell peppers. Rinse out and make sure seeds are removed.
- Cook brown rice according to instructions. I like to use vegetable broth instead of water as it gives the rice more flavor.
- When rice is done cooking, fluff it with a fork and add it to a large bowl. Add black beans and sweet corn to the rice.
- Next, add Green Mountain Gringo® Medium Salsa, cheddar cheese, taco seasoning and jalapeño to bowl and stir to combine.
- Fill each bell pepper with about a cup of the rice mixture.
- Place the bell peppers into the prepared baking dish and cover with foil.
- Bake on center rack in oven at 400 degrees for 30 minutes.
- After 30 minutes, remove from oven and take the tin foil off. Sprinkle the tops of the bell peppers with a tablespoon of crushed Green Mountain Gringo® Original Tortilla Strips and a sprinkle with cheddar cheese.
- Place the bell peppers back in the oven and bake for an additional 10 minutes or until cheese is melted.
- Serve bell peppers warm with a side of Green Mountain Gringo® Medium Salsa and Green Mountain Gringo® Original Tortilla Strips. Granish with cilantro or jalapeño if desired.
Nutrition
So Tell Me...
Have you ever made Vegetarian Stuffed Bell Peppers? Did you know you can buy Green Mountain Gringo® food products at Whole Foods? You can also check out the store locator to find out where else you can buy their products here: Do you read the labels on the foods you buy? Were you aware of Green Mountain Gringo's® proposition to "Check out our Backside"? 
Thank you so much for stopping by. As always, I would love to hear your thoughts in the comments section below. Have a great week! 
16 Comments