THE RECIPE JOURNAL · Main Course
Bold Vegetarian Stuffed Peppers
These colorful peppers are packed with a flavorful mix of rice, beans, and fresh veggies, making them a hearty and healthy meal. Perfect for a cozy dinner that’s both satisfying and easy to prepare.
FROM THE KITCHEN • Bold Vegetarian Stuffed Peppers
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 375°F (190°C). In a large skillet, warm up some olive oil over medium heat. Toss in the chopped onion, poblano, jalapeno, and garlic, cooking everything until the veggies soften, about 5 to 6 minutes. Next, stir in the rice and let it cook for a few minutes until it gets a little toasted and golden.
02
Step 2
Pour in the vegetable broth, diced tomatoes with green chiles, and corn. Bring the mixture to a boil, then lower the heat and let it simmer until the liquid is mostly absorbed, around 7 to 10 minutes. Season with salt and pepper to taste, then mix in half of the Monterey Jack cheese and some fresh cilantro. Take it off the heat and let it cool down a bit.
03
Step 3
Put the tops back on the green peppers and wrap each one loosely in foil. Pop them into the oven and bake until they’re tender, about 15 to 20 minutes. Once done, take them out and turn the oven down to 350°F (175°C). Let the peppers cool completely, which should take about 20 minutes.
04
Step 4
Stand the peppers upright in a baking dish—if they don’t stand on their own, use some of the foil from before to help prop them up. Fill each pepper with the rice mixture, then sprinkle the tops with panko breadcrumbs and the rest of the Monterey Jack cheese. Place the tops back on and bake everything until the cheese is bubbly and melted, about 25 to 30 minutes.
Why you’ll love it
These peppers are packed with vibrant vegetables and wholesome grains, making them a nutritious and satisfying meal. They offer a great balance of flavors and textures, perfect for anyone looking to enjoy a meatless dish that doesn’t feel heavy.
How to serve
Serve these stuffed peppers with a fresh green salad or a side of roasted vegetables. A dollop of sour cream or a sprinkle of fresh herbs like parsley or cilantro can add a nice touch to each plate.
Storage & leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the peppers tender and the filling warm. You can also freeze them for longer storage; thaw overnight before reheating.
