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5 from 3 votes

Vegetarian Stuffed Bell Peppers

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!
Prep Time20 mins
Cook Time50 mins
Course: Main Course
Cuisine: Mexican
Keyword: Vegetarian Stuffed Bell Peppers
Servings: 6 Peppers
Calories: 363kcal

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

Calories: 363kcal | Carbohydrates: 43g | Protein: 15g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 40mg | Sodium: 722mg | Potassium: 552mg | Fiber: 5g | Sugar: 9g | Vitamin A: 4487IU | Vitamin C: 157mg | Calcium: 303mg | Iron: 2mg