Spicy Vegetarian Stuffed Peppers

These vegetarian stuffed peppers have plenty of hot peppers mixed with rice and Monterey Jack cheese for a spicy vegetarian side or main dish. Serve with sour cream and salsa.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 989 Calories

Ingredients

• 1 onion, chopped
• 1 tablespoon olive oil
• salt and ground black pepper to taste
• 2 cloves garlic, chopped
• 1 (10 ounce) can diced tomatoes with green chile peppers
• 3 cups vegetable broth
• 2 tablespoons chopped fresh cilantro
• 1 jalapeno pepper, chopped
• 2 tablespoons panko bread crumbs
• 1 cup shredded Monterey Jack cheese, divided
• 1 poblano chile pepper, chopped
• 2 (14 ounce) packages boil-in-bag rice
• 4 large green bell peppers - tops, seeds, and membranes removed (tops reserved)
• 0.5 cup corn

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

Heat olive oil in a large skillet over medium heat; cook and stir onion, poblano chile pepper, jalapeno pepper, and garlic in the hot oil until onion and peppers are softened, 5 to 6 minutes. Stir rice into onion mixture; cook until rice is lightly browned, 3 to 4 minutes.

Step 3

Stir vegetable broth, tomatoes with green chile peppers, and corn into the rice mixture; bring to a boil. Reduce heat and simmer until broth is absorbed, 7 to 10 minutes. Season rice mixture with salt and pepper; stir in 1/2 cup Monterey Jack cheese and cilantro. Remove from heat and cool slightly.

Step 4

Place the tops back onto each green bell pepper; wrap each pepper loosely with aluminum foil.

Step 5

Bake in the preheated oven until cheese is melted, 25 to 30 minutes.

Step 6

Bake wrapped peppers in the preheated oven until softened, 15 to 20 minutes. Remove peppers from oven and lower oven's temperature to 350 degrees F (175 degrees C). Cool peppers completely, about 20 minutes.

Step 7

Stand green bell peppers upright in an 8x8-inch baking dish. Use the aluminum foil from earlier to 'nest' the peppers if necessary. Fill each pepper with rice mixture and top with panko bread crumbs and remaining Monterey Jack cheese. Place tops back onto each green bell pepper.