My Stuffed Peppers! This is a frequent meal at our house. Generally I make them with bell peppers, but I was gifted these really cool Hungarian sweet peppers! Stuffed peppers can often be bland and soggy in my opinion, but with a few simple tricks, I think you will fall in love.
Loaded Stuffed Bell Peppers:
Canned beans of choice, rinsed and drained
Garlic cloves, minced
Fresh jalapeno minced
Fresh cilantro, chopped
Smoked paprika (or regular, but I prefer smoked)
Cheese of choice
Optional veggie add ins:
Fresh mushrooms, minced
Fresh spinach, chopped in ribbons
Fresh tomato, chopped
Preheat oven to 350°. Chop all ingredients. Cut bell pepper tops off and slice the pepper into 2 halves. Dice up the top of the pepper, cutting around the stem, reserve to use in your saute.
Place peppers in a baking dish, cut side up. Sprinkle with salt. This will help the moisture come out of the pepper while baking. Bake for about 20 minutes… meanwhile make your filling.
Heat a large pan over medium-high heat with a small amount of oil. Add in onions, peppers and mushrooms, saute until onions are translucent and peppers are tender-crisp. Add in minced garlic, jalapeno, beans, corn, spinach, rice & tomato. Cook about 2 minutes until heated and combined, stirring constantly. Add in cilantro and all seasonings. Taste and adjust seasonings and salt.
Once the peppers have baked for 20 min, check with a fork. You will want them to be fork tender, but still crisp, you may need to bake them a little longer. Take a paper towel and remove all of the moisture from the pepper. Fill your pepper quite full with the saute mixture, I often smash it down with a spoon gently. Top with cheese choice and put back into the oven. Bake another 10-15 minutes, until the filling is warmed through and the cheese has melted. Top with sour cream, avocado, cilantro and hot sauce!
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