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Vegetarian Stuffed Peppers

vegetarian stuffed peppers

Perfect for a Meat Free Monday dinner, this recipe for Mexican Style Vegetarian Stuffed Peppers makes a hearty and delicious entrée.

Ingredients

Scale
  • 1 tablespoon extra virgin olive oil
  • 4 cloves garlic, minced
  • 1/2 onion, finely chopped
  • Unrefined sea salt, to taste
  • 1 8-ounce can BPA-free black beans, rinsed and drained
  • 114.5-ounce can BPA-free small red beans, rinsed and drained
  • 1 teaspoon paprika
  • 2 pinches cayenne pepper
  • 1 teaspoon cumin
  • 1 cup frozen organic corn kernels, thawed
  • 1/2 cups all-natural prepared marinara sauce
  • 14.5 ounce can chopped green chiles
  • 1/4 cup finely chopped fresh cilantro
  • 4 organic red bell peppers, tops removed and seeded
  • OPTIONAL: 1/2 cup shredded grass-fed organic cheddar cheese

Instructions

  1. Heat the oil in a large nonstick skillet to medium. Add garlic and onion and sauté until onion is just tender, about 3–4 minutes.
  2. Add the black beans and red beans and sauté for 3–4 minutes.
  3. Mix in the salt, paprika, cayenne pepper, cumin, and corn kernels.
  4. In a small bowl, whisk together the marinara sauce and green chiles. Pour the marinara–green chile mixture into the skillet with the bean mixture and combine. Stir in the cilantro.
  5. Stuff the peppers with the bean mixture. Arrange the peppers in a 5- or 6-quart slow cooker. Cover and cook the peppers on high for 2 hours or on low for 4 hours. Remove the lid and top the peppers with the shredded cheese, replace the cover, and cook on high for 15 to 20 additional minutes. Allow peppers to cool 10–15 minutes before serving. Serve warm.