Spice Up Your Life: Vegetarian Mexican-Inspired Stuffed Peppers

Craving a vibrant, flavorful meal that’s both satisfying and healthy? Look no further than these Vegetarian Mexican-Inspired Stuffed Peppers! This recipe is a fantastic way to enjoy the bold flavors of Mexican cuisine while incorporating plenty of vegetables. It’s naturally gluten-free, easily adaptable to vegan diets, and perfect for meal prepping. Get ready to add some spice to your dinner routine!

These aren’t your average stuffed peppers. We’re ditching the meat and leaning into a delicious combination of hearty grains, protein-packed beans, and vibrant vegetables, all infused with authentic Mexican spices. Think cumin, chili powder, and smoked paprika, creating a symphony of flavors that will tantalize your taste buds. These stuffed peppers are baked to perfection, creating a warm, comforting meal that’s perfect for a weeknight dinner or a weekend gathering.

Why You’ll Love This Recipe

• Flavorful and satisfying: The blend of Mexican spices, beans, corn, and rice creates a complex and incredibly satisfying flavor profile.
• Healthy and nutritious: Packed with vegetables, fiber, and plant-based protein, this recipe is a healthy and wholesome meal.
• Easy to customize: You can easily adapt this recipe to your liking by adding or substituting ingredients. Want it spicier? Add more jalapenos! Prefer quinoa over rice? Go for it!
• Great for meal prep: Stuffed peppers are perfect for making ahead of time and enjoying throughout the week. They reheat beautifully!
• Impressive presentation: The vibrant colors of the peppers and filling make for a stunning and eye-catching dish.
• Naturally Gluten-Free and Easily Vegan: This recipe is naturally gluten-free. To make it vegan, simply ensure your cheese substitute is vegan-friendly or omit the cheese altogether.

Ingredients You’ll Need

• Bell Peppers: The star of the show! Choose firm, colorful bell peppers. Red, yellow, and orange peppers tend to be sweeter than green peppers.
• Cooked Rice: Brown rice, white rice, or even wild rice will work. Quinoa is another excellent option.
• Black Beans: Provide protein and fiber, adding a hearty texture to the filling.
• Corn: Adds sweetness and a pop of color. You can use fresh, frozen, or canned corn.
• Onion and Garlic: The aromatic base for the filling, adding depth and flavor.
• Diced Tomatoes: Provide moisture and a tangy flavor.
• Jalapeño Pepper: Adds a touch of heat. Adjust the amount based on your spice preference. You can also use a serrano pepper for even more heat.
• Cilantro: Fresh cilantro adds a bright, herbaceous note.
• Mexican Spices: Cumin, chili powder, smoked paprika, oregano, salt, and pepper create the authentic Mexican flavor.
• Vegetable Broth: Helps to cook the rice and adds moisture to the filling.
• Cheese: Shredded cheddar cheese, Monterey Jack cheese, or a Mexican blend cheese adds richness and flavor. For a vegan option, use your favorite vegan shredded cheese.
• Optional Toppings: Sour cream, guacamole, salsa, hot sauce, or a dollop of Greek yogurt for serving.

Equipment Needed

• Large skillet or pot
• Baking dish
• Cutting board
• Knife
• Measuring cups and spoons

Step-by-Step Instructions

Let’s get cooking! Follow these detailed instructions to create the perfect Vegetarian Mexican-Inspired Stuffed Peppers:

Step 1: Prepare the Bell Peppers

1. Preheat your oven to 375°F (190°C).
2. Wash the bell peppers thoroughly.
3. Cut the bell peppers in half lengthwise, from stem to bottom.
4. Remove the seeds and membranes from each pepper half. Make sure there are no seeds remaining.
5. Optionally, you can blanch the pepper halves in boiling water for 3-5 minutes to soften them slightly. This step is not essential, but it can help the peppers cook more evenly. If you blanch them, drain them well and pat them dry with paper towels.
6. Place the pepper halves in a baking dish, cut-side up.

Step 2: Prepare the Filling

1. In a large skillet or pot, heat a tablespoon of olive oil over medium heat.
2. Add the chopped onion and cook until softened, about 5-7 minutes.
3. Add the minced garlic and diced jalapeño pepper and cook for another minute until fragrant. Be careful not to burn the garlic.
4. Stir in the cooked rice, black beans, corn, diced tomatoes, cumin, chili powder, smoked paprika, oregano, salt, and pepper.
5. Pour in the vegetable broth and bring to a simmer.
6. Reduce the heat and cook for about 10-15 minutes, or until the liquid has been absorbed and the filling has thickened slightly. Stir occasionally to prevent sticking.
7. Remove from heat and stir in the chopped cilantro.

Step 3: Stuff the Peppers

1. Spoon the filling evenly into the prepared bell pepper halves, mounding it slightly.
2. Sprinkle the shredded cheese over the top of each stuffed pepper.

Step 4: Bake the Peppers

1. Cover the baking dish with aluminum foil.
2. Bake for 30 minutes.
3. Remove the foil and bake for another 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.

Step 5: Serve and Enjoy

1. Remove the stuffed peppers from the oven and let them cool slightly before serving.
2. Garnish with your favorite toppings, such as sour cream, guacamole, salsa, or hot sauce.
3. Serve warm and enjoy!

Tips for Success

• Don’t overcook the peppers: Overcooked peppers will become mushy. Keep an eye on them while baking and remove them from the oven when they are tender but still hold their shape.
• Adjust the spice level: If you prefer a milder flavor, reduce or omit the jalapeño pepper. For extra heat, add a pinch of cayenne pepper or a dash of your favorite hot sauce to the filling.
• Use high-quality spices: Fresh, high-quality spices will make a big difference in the flavor of your stuffed peppers.
• Don’t be afraid to experiment: This recipe is very versatile, so feel free to experiment with different ingredients and flavors. Try adding other vegetables, such as zucchini, bell peppers of other colors or mushrooms, or different types of beans or grains.
• Make it ahead of time: You can assemble the stuffed peppers ahead of time and store them in the refrigerator until ready to bake. Add a few minutes to the baking time if baking from cold.

Variations and Substitutions

• Vegan Stuffed Peppers: Use vegan shredded cheese and ensure your vegetable broth is vegan. You can also add a dollop of vegan sour cream or guacamole for serving. Consider adding a can of drained and rinsed lentils to the filling for an extra protein boost.
• Quinoa Stuffed Peppers: Substitute the rice with cooked quinoa. Quinoa is a great source of protein and fiber.
• Spicy Stuffed Peppers: Add a serrano pepper or a pinch of cayenne pepper to the filling for extra heat.
• Sweet Potato Stuffed Peppers: Add diced cooked sweet potato to the filling for a touch of sweetness and added nutrients.
• Mushroom Stuffed Peppers: Add sautéed mushrooms to the filling for a meaty and earthy flavor.
• Different Beans: Substitute black beans with pinto beans, kidney beans, or cannellini beans.
• Use Different Peppers: While bell peppers are the most common choice, you can also use poblano peppers or Anaheim peppers for a different flavor and heat level. Be aware that poblano and Anaheim peppers may be spicier than bell peppers.

Serving Suggestions

These Vegetarian Mexican-Inspired Stuffed Peppers are a complete meal on their own, but you can also serve them with a side dish or two to round out the meal. Here are a few serving suggestions:

• Mexican Rice: A classic side dish that pairs perfectly with stuffed peppers.
• Black Beans: Serve a side of seasoned black beans for extra protein and fiber.
• Guacamole and Chips: A crowd-pleasing appetizer or side dish.
• Salsa: Serve with your favorite salsa for added flavor and spice.
• Cornbread: A sweet and savory side dish that complements the Mexican flavors.
• Mexican Salad: Prepare a fresh salad with romaine lettuce, tomatoes, corn, black beans, avocado, and a cilantro-lime dressing.

Storage and Reheating Instructions

Storage:

• Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3-4 days.

Reheating:

• Oven: Preheat your oven to 350°F (175°C). Place the stuffed peppers in a baking dish and bake for 15-20 minutes, or until heated through.
• Microwave: Place the stuffed pepper on a microwave-safe plate and microwave for 2-3 minutes, or until heated through.

Nutrition Information (per serving, estimated)

(Note: Nutritional information will vary based on specific ingredients and portion sizes.)

• Calories: Approximately 350-450
• Protein: 15-20g
• Fat: 15-25g
• Carbohydrates: 40-50g
• Fiber: 10-15g

These Vegetarian Mexican-Inspired Stuffed Peppers are a delicious, healthy, and versatile meal that’s perfect for any occasion. With their vibrant flavors and easy customization options, they’re sure to become a new favorite in your kitchen. So, gather your ingredients, preheat your oven, and get ready to enjoy a taste of Mexico!

More Mexican-Inspired Vegetarian Recipes to Try

If you loved these stuffed peppers, here are a few other Mexican-inspired vegetarian recipes you might enjoy:

• Black Bean Burgers
• Vegetarian Enchiladas
• Sweet Potato and Black Bean Tacos
• Corn and Black Bean Salsa

Enjoy cooking and *Buen Provecho!*