Vegetarian Stuffed Peppers

Name: Vegetarian Stuffed Peppers
Total time: 80 min
Yield: 8
Ingredients: 4 large red bell peppers, halved from stem to base, seeds membranes removed; 1 Tbsp extra virgin olive oil, as needed; fine salt freshly ground black pepper, for sprinkling; 2 Tbsp extra virgin olive oil; 1 large yellow onion, chopped; 1 pt cherry tomatoes, halved or quartered if large; 4 cloves garlic, pressed or minced; 1 tsp ground cumin; 1 can pinto beans, rinsed drained; freshly ground black pepper, to taste; 1 Tbsp lime juice; 4 kg grated part-skim mozzarella or cheddar; optional garnishes: sliced ripe avocado or guacamole, perhaps a drizzle of cilantro-hemp pesto, red salsa, sour cream or vegan sour cream; 1/2 c long-grain brown rice; 1/2 tsp fine salt, to taste; 1/2 c chopped fresh cilantro, plus more for garnish; 1 1/2 tsp chili powder

1 hr(s) 20 mins

Total time

8

Serving

17

Ingredients

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Ingredients

large red bell peppers, halved from stem to base, seeds membranes removed

Tbspextra virgin olive oil, as needed

fine salt freshly ground black pepper, for sprinkling

Tbspextra virgin olive oil

large yellow onion, chopped

ptcherry tomatoes, halved or quartered if large

cloves garlic, pressed or minced

tspground cumin

can pinto beans, rinsed drained

freshly ground black pepper, to taste

Tbsplime juice

kggrated part-skim mozzarella or cheddar

optional garnishes: sliced ripe avocado or guacamole, perhaps a drizzle of cilantro-hemp pesto, red salsa, sour cream or vegan sour cream

¹⁄₂

clong-grain brown rice

¹⁄₂

tspfine salt, to taste

¹⁄₂

cchopped fresh cilantro, plus more for garnish

1¹⁄₂

tspchili powder

Directions

Step 1

To roast the peppers: Preheat the oven to 425 degrees Fahrenheit. Place the halved peppers in a large 9 by 13-inch baking dish, or on a rimmed baking sheet lined with parchment paper. Drizzle 1 tablespoon olive oil over the peppers and sprinkle them with salt and pepper. Use your hands to rub the oil all over both sides of the peppers, then arrange them with the cut sides facing up. Bake for 20 to 25 minutes, until the peppers are a little blistered around the edges and easily pierced through by a fork. Set aside. Leave the oven on for baking the peppers.

Step 2

In the meantime, cook the rice: Bring a large pot of water to boil. Rinse the rice in a fine-mesh colander until the water runs clear. Add the rice to the boiling water and continue boiling, uncovered, for 30 minutes (reduce the heat as necessary to prevent overflow). Drain off the remaining cooking water and return the rice to the pot. Set aside.

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