SPLASH OF TASTE

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Looking for a meal that’s both easy to make and impressive to look at? Our vegetarian stuffed peppers recipe fits the bill! These peppers are filled with a flavorful blend of rice, beans, and veggies, and they’re so colorful and eye-catching that your guests won’t be able to resist.

You can batch-make them and freeze them, so you can enjoy them whenever you have the craving.

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1. Preheat your oven to 425°F/220°C. Place the pepper halves, cut side up, in a baking dish. Drizzle them with olive oil and season with salt and pepper; rub the oil so that the peppers are coated with oil.

2. Bake until they are easily pierced by a fork and slightly blistered, approximately 20 – 22 minutes. Remove from the oven and set aside.

3. While the peppers are cooking, rinse the rice until the water becomes clear, then bring a large pot of water to a boil. Add the rice and cook according to the packet instructions. When cooked, the rice should be fluffy and light, not soggy. Set the rice aside.

4. In a large skillet over medium heat, heat 2 tablespoons of olive oil, then add onion and cook until the onion is tender approximately 5 minutes. Add salt, and tomatoes, and stir to combine. Next, add taco seasoning and cilantro, stir to combine, and cook for 30 seconds.

5. Remove the pan from the heat and add the cooked rice, pinto beans, black beans, and fresh lime juice; stir to combine—season with salt and black pepper.

SPLASH OF TASTE

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SPLASH OF TASTE

EASY 15-MINUTE PREP!

VEGETARIAN STUFFED PEPPERS

Looking for a meal that’s both easy to make and impressive to look at? Our vegetarian stuffed peppers recipe fits the bill! These peppers are filled with a flavorful blend of rice, beans, and veggies, and they’re so colorful and eye-catching that your guests won’t be able to resist.

You can batch-make them and freeze them, so you can enjoy them whenever you have the craving.

1. Preheat your oven to 425°F/220°C. Place the pepper halves, cut side up, in a baking dish. Drizzle them with olive oil and season with salt and pepper; rub the oil so that the peppers are coated with oil.

PREHEAT THE OVEN

2. Bake until they are easily pierced by a fork and slightly blistered, approximately 20 – 22 minutes. Remove from the oven and set aside.

BAKE

3. While the peppers are cooking, rinse the rice until the water becomes clear, then bring a large pot of water to a boil. Add the rice and cook according to the packet instructions. When cooked, the rice should be fluffy and light, not soggy. Set the rice aside.

COOK THE RICE

4. In a large skillet over medium heat, heat 2 tablespoons of olive oil, then add onion and cook until the onion is tender approximately 5 minutes. Add salt, and tomatoes, and stir to combine. Next, add taco seasoning and cilantro, stir to combine, and cook for 30 seconds.

HEAT & COOK

5. Remove the pan from the heat and add the cooked rice, pinto beans, black beans, and fresh lime juice; stir to combine—season with salt and black pepper.

REMOVE FROM THE HEAT & MIX IN

SPLASH OF TASTE

READ MORE:

HOW TO MAKE VEGETARIAN STUFFED PEPPERS

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