Description
These vegan Mexican stuffed peppers are packed with Latin flavors. Simple to make and perfect for feeding a crowd.
Ingredients
Scale
For the Peppers
- 3/4 cup brown rice* (see note below)
- Fine sea salt and freshly ground black pepper, to taste
- 1 medium yellow or red onion, diced
- 2 tablespoons extra-virgin olive oil, plus more for the peppers
- 4 medium garlic cloves, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- One 14-ounce can fire-roasted diced tomatoes
- One 15-ounce can black beans, drained and rinsed
- 2 tablespoons fresh lime juice
- A generous handful of cilantro, chopped, plus more for serving
- 4 bell peppers
For the Guacamole
- 2 ripe avocados, pitted and peeled
- 2 tablespoons finely diced red onion
- 2 tablespoons fresh lime juice
- 1 tablespoon finely minced cilantro
Instructions
- Heat the oven to 375ºF.
- In a small pot, bring 1 1/2 cups water to a boil. Add 3/4 cup rice and a pinch of salt, cover tightly with a lid, and simmer on low heat until all the water is absorbed, about 25 minutes (do not stir during cooking). Then turn the heat off and let stand covered (without stirring) for another 10 minutes.
- Meanwhile, heat 2 tablespoons oil in a large skillet over medium heat and add the onion with a pinch of salt. Cook until translucent, stirring frequently, about 5 minutes.
- Then add 4 minced garlic cloves, 1 teaspoon ground cumin, and 1/2 teaspoon smoked paprika, and cook for 30 seconds more. Add the tomatoes and simmer for 3 minutes. Turn the heat off.
- Add the rice, beans, 2 tablespoons lime juice, and chopped cilantro to the tomato mixture. Stir to combine, taste, and adjust the seasonings if needed.
- Halve the peppers lengthwise, and pull out the ribs and seeds. Grease the outsides of the peppers with a bit of oil and season all over with salt. Arrange cut-side up in a 9×13” baking dish.
- Distribute the filling among the peppers, packing it in as tightly as possible. Pour 1/2 cup water into the baking dish and cover it tightly with foil.
- Bake until the peppers are tender, 50 to 60 minutes. Uncover and increase the heat to 400ºF. Continue baking until the peppers are lightly browned around the edges, about 15 minutes.
- Lastly, make the guacamole. In a medium shallow bowl, mash 2 avocados with a fork until smooth. Then add 2 tablespoons each diced red onion and lime juice, 1 tablespoon minced cilantro, and 1/4 teaspoon salt. Stir to combine. Taste and adjust the seasonings, if needed.
- Serve peppers alongside guacamole.
Nutrition
- Serving Size: 1 pepper half
- Calories: 270
- Fat: 14.2 g
- Carbohydrates: 32 g
- Fiber: 8.2 g
- Protein: 6.2 g
