Vegetarian Stuffed Peppers with Rice and Beans

Name: Vegetarian Stuffed Peppers with Rice and Beans
Cook time: 35 min
Yield: 4 servings
Ingredients: 5 ml olive oil divided; 2 g kosher salt divided; 20 ml olive oil divided; 150 g yellow onion small dice; 2 g kosher salt divided; 3 cloves garlic cloves minced; 4 g ground cumin; 2 g smoked paprika; 2 g chili powder; 425 g cooked black beans rinsed and drained if canned; 150 g corn kernels fresh or thawed frozen; 200 g diced tomatoes drained slightly if very wet; 120 ml vegetable broth; 300 g cooked white or brown rice fluffed; 1 g black pepper; 15 ml lime juice freshly squeezed; 3 g kosher salt divided; 4 each large bell peppers halved lengthwise and seeded; 80 g shredded Monterey Jack or cheddar cheese; 5 ml olive oil divided; 10 g fresh cilantro chopped

Halved bell peppers are filled with a seasoned rice-and-bean mixture, topped with cheese, and baked until the peppers soften and the filling is hot throughout. The dish is a complete vegetarian main with a hearty texture from the beans and rice and a bright finish from lime and cilantro.

By Julienne

Vegetarian Stuffed Peppers with Rice and Beans

Cook time: 35 minutes

Servings: 4

Ingredients

5 ml olive oil divided
2 g kosher salt divided
20 ml olive oil divided
150 g yellow onion small dice
2 g kosher salt divided
3 cloves garlic cloves minced
4 g ground cumin
2 g smoked paprika
2 g chili powder
425 g cooked black beans rinsed and drained if canned
150 g corn kernels fresh or thawed frozen
200 g diced tomatoes drained slightly if very wet
120 ml vegetable broth
300 g cooked white or brown rice fluffed
1 g black pepper
15 ml lime juice freshly squeezed
3 g kosher salt divided
4 each large bell peppers halved lengthwise and seeded
80 g shredded Monterey Jack or cheddar cheese
5 ml olive oil divided
10 g fresh cilantro chopped

Instructions

Heat the oven to 200°C. Lightly oil a 9x13-inch baking dish. Bring a medium saucepan of salted water to a simmer if your rice is not already cooked; otherwise skip that pot and move on. Oven is fully heated and the baking dish is ready.
If needed, cook the rice until tender, then drain well and measure out 300 g cooked rice. You need the rice fully cooked before it goes into the filling. Rice is tender and measured, with no hard center.
While the oven heats, cook the filling: warm 20 ml olive oil in a large skillet over medium heat. Add the onion with 2 g salt and cook until softened, about 5 minutes. Add the garlic, cumin, smoked paprika, and chili powder; cook 30 seconds until fragrant. Onion is translucent and the spices smell toasted, not raw.
Stir in the black beans, corn, diced tomatoes, broth, remaining cooked rice, black pepper, and lime juice. Cook for 3 to 4 minutes, stirring, until the mixture is hot and cohesive but not soupy. Taste and add the remaining salt if needed. The filling holds together when stirred and most excess liquid has cooked off.
Arrange the pepper halves cut side up in the baking dish. Divide the filling evenly among them, packing it in gently. Sprinkle the cheese over the tops and drizzle the remaining 5 ml olive oil over the peppers if they look dry. Peppers are filled level with the tops and evenly coated with cheese.
Cover tightly with foil and bake for 20 minutes. Remove the foil and bake 10 to 12 minutes more, until the peppers are tender at the base and the cheese is melted and lightly browned in spots. Pepper walls yield to a paring knife and the filling is steaming hot.
Rest 5 minutes, then finish with cilantro and serve. Steam settles slightly and the peppers hold their shape when lifted.