Hope you love it. Prepare the mixture: In a large skillet brown the ground beef, onion and garlic.Drain any fat if necessary. I’m glad you loved it, Gabrielle! If you have a question, please skim the comments sectionâyou might find an immediate answer there. I’m so glad you’re husband enjoyed these peppers. Thank you for your review. Hi Emma! AMAZING!!!!! Next time we will use cherry. Garnish with cilantro. Is there a way to replace it with cooked beans? I topped them off with guacamole on top of the cheese just prior to serving. Such a novice I am. Hi. I’m happy you enjoyed it, Vera! Flavorful and delicious! I cook fresh, vegetarian recipes. When topped with Avocado Lime Cream, these stuffed peppers … These peppers are somewhat time consuming, but each element is simple to make. Thanks again for another great recipe. This recipe was divine – though I used spicy salsa instead of cherry tomatoes in the stuffing. I did try this dish with poblanos. (It's all free.). The sweetness of the peppers are beautifully … You could make the rice in advance, and/or prep the peppers so they are ready to pop in the oven later. Vegan Stuffed Peppers These Mexican-Style Vegan Stuffed Peppers are filled with tempeh, corn, beans, and spices and topped with a homemade avocado cream for a delicious healthy gluten-free meal. I didnât have cilantro so I used a teaspoonful of coriander. Find it odd when people just say “looks great — can hardly wait to try it” since all Cookie & Kate recipes look awesome!). Hi! I can see how the red peppers are really beautiful, too. Served with guacamole and salsa on the side. I appreciate your review. I recommend topping the finished peppers with something creamy or saucy, like guacamole, cilantro-hemp pesto or vegan sour cream.Â. I was inspired to incorporate some of my favorite Mexican ingredients, including pinto beans, cherry tomatoes, cilantro, lime, chili powder and cumin. You’re welcome! So happy to see a nice hearty main dish! It should not be considered a substitute for a professional nutritionist’s advice. I loved this recipe, however I swapped the brown rice for a combo of quinoa and basmati rice. We made these for dinner last night with little jack-o-lantern faces cut into the peppers. Many thanks! Make it dairy free/vegan: Omit the cheese, and cover the baking dish during its final stint in the oven. I find the brown rice a bit heavy in the evening … and I made these delicious stuffed peppers for dinner. I do find that brown rice tends to provide more substance and a little more nutty flavor. Prepare in advance: This dish is a bit time consuming, though it’s not difficult. I didnât have cherry tomatoes available, so I used a can of Rotel like tomatoes and they worked well. So glad I have some leftovers for tomorrow! Cook the filling, adding the rice and beans at the end. This recipe yields 8 stuffed peppers, enough for 4 main dish servings or 8 sides. I did not miss the meat. (You will not be subscribed to our email newsletter. Now, I’m looking for These were so good! I toasted the rice in a bit of olive oil before cooking with veggie broth, tomato sauce, cumin, a bit of chili powder and salt and pepper. Your recipes never disappoint! I made these last night for supper and they were really enjoyed by both my husband and I. Thanks for this recipe, A+. Thank you for your kind words about Cookie. Any substitutions you’d recommend? gave the filling for the peppers a fantastic fresh flavor. Preheat oven to 375 degrees F (190 C) and lightly grease a 9×13 baking dish or rimmed baking sheet. I’m excited this was a hit, Karen! Great to hear! meal times.. even my husband who is not vegetarian loved this one! You could decrease the ingredients by half. Stir to combine, then season with additional salt (I usually add ¼ teaspoon) and black pepper, to taste. I love it. I tried your enchiladas and I loved them soo much! I’m not sure about freezing these as I haven’t tried it. Were you certain to include the spices? I love hearing from you. Our free email newsletter delivers new recipes and special Cookie + Kate updates! I’m happy you loved it, Patricia. Hi! Can I use any color peppers or only red one? I’m so glad to hear you enjoyed these. Just cover baking dish with foil, refrigerate, and reheat at 400 degrees.You can prepare these up to 12 hours before serving. My husband and I love all your recipes. Thank you Kate. I’m glad you loved them. Thank you for sharing. Thank you, Mireille! Give your taste buds a fun ride with these vegetarian stuffed mini sweet peppers! See our, Please let me know how it turned out for you! These stuffed peppers are a balanced meal in their own right, featuring whole grains, veggies and beans for additional protein and fiber. Remove the peppers from the oven and fill with the rice mixture. Made it for dinner tonight and hubby just gobbled it up. © Cookie and Kate 2010 - 2020. left overs taste even better if that’s possible. Give your taste buds a fun ride with these vegetarian stuffed mini sweet peppers! You’re welcome! Wow, so delicious and flavorful! Another fantastic recipe Kate! Peppers are stuffed with a mixture of quinoa, black beans, fire-roasted tomatoes, and taco seasoning for a hearty and flavorful filling. They are given a Mexican spin using cilantro, lime, black beans, rice, corn, tomatoes, onions, and even a little splash of tequila. Last minute decision, cooking for 2, improvised a bit (substituted for cilantro, cumin, cherry tomatoes, brown rice), and managed to produce a hit with my spouse. We’re all here for you. Hi, Lundberg is a good choice, or I buy organic when I can. Please do yourself a favor and cook extra brown rice while you’re at it. I love the idea of this mix in enchiladas! I usually have too much/too little filling or stuffing when I make these recipes but this one was pretty much spot-on. Cannot wait to make them for guests. Thank you for sharing, Kristina! Combine the rice and beans. Delicious and colorful. More about Cookie and Kate », Follow us! I’m so sorry for your loss! Love your recipes very much in our vegetarian household. Thank you for your review. I believe they are referring to using dried beans and cooking them prior to using them. 2 ratings 2.5 out of 5 star rating. more ways to use this bean and rice mixture…enchiladas??? Howdy Kate. Roasting the peppers first made them extra flavorful and tender. Easy to reheat too! Canned beans aren’t the best in my opinion. These delicious stuffed peppers make for a colorful and easy vegetarian … vegetarian stuffed peppers. The beans were heavy enough. Season with salt and pepper. Add vegetable broth and tomatoes, stirring until combined, then add in quinoa, black beans, corn, chili powder, cumin, salt and pepper. I didn’t see that they were supposed to be canned beans. Hi Kyra, I’m sorry you didn’t love these and I appreciate your feedback. Meanwhile, whisk together the oil, vinegar, parsley and mustard. Had a can of three beans and used that instead. Heat olive oil in a skillet over medium heat; cook and stir onion in the hot oil until softened and … Thank you, Diane. Just follow your method you typically cook your beans and be sure to add the same quantity the recipe calls for. What a fabulous recipe! I did prepare them in stages, so the prep was not so labor intensive. These vegetarian stuffed peppers are inspired by my favorite Mexican dishes! They are given a Mexican spin using cilantro, lime, black beans, rice, corn, tomatoes, onions, and even a little splash of tequila. Your comments make my day. I wanted to try this but we don’t usually buy canned beans. Added 1 lb of lean ground beef after baking small peppers, you ’ … You could even assemble the peppers completely and refrigerate, covered, until you’re ready to bake (they will likely need a few extra minutes in the oven to warm through). Sending some healing vibes to Cookie from France. Serve warm with fresh cilantro leaves on top or any other garnishes of your choice. Up to you! This recipe was great!! Top … Add garlic, onion, jalapeno and reserved peppers and cook about 2 to 3 minutes. I’m glad you loved it, Carolou! Leave out the cheese for a vegan option! I made the stuffed peppers today. Even my very picky eater in the family loved them!!! These were wonderful! Made with tri-color stuffed mini peppers with chorizo, queso fresco, garlic, scallions and served with a serrano sauce. I also used a multi grain and rice combo. You can omit if you don’t like the tomatoes. Just made this dish yesterdayâI omitted the tomatoes and subbed some vegetable broth instead, as I mostly avoid acidic foods. Love Cookie and Kate recipes! This was amazing! A simple base of black beans, rice, and tomatoes is combined with either vegan chipotle cheese sauce or a dairy version (see Recipe Notes). from dry- took nearly the same amount of time as the brown rice, so you could put those on together to cook up while making the rest. Green bell peppers are stuffed with rice, chili-style tomatoes, and Mexican cheese blend, creating a hearty and not-too-spicy vegetarian dinner the whole family will love. Your cooking time may be slightly different, but it should still taste delicious. Even though I forgot to add the tomatoes! Thank you! These were delicious and so easy to make. These vegetarian stuffed peppers are (duh) meat-free. I was excited to try this and was not disappointed. Thank you Kate. I’m delighted you enjoyed them, Nick. Have a great day! Both of my kids and husband loved them – great recipe! I don’t know where I went wrong! Hope Cookie fares well. You are quick! I used vegan cheese shreds instead of cheddar. Thank you for your review. I’m happy it was a hit with you. Saved the recipe to add to our list of regulars. I appreciate your review. These were delicious! Hello! Thank you for your review! I am super OBSESSED with mini sweet peppers. Thanks! I left out the rice and added sauteed onions, carrots and spinach since I had those and needed to use them up, they came together to make a delicious meal! They A must try for a quick yet super satisfying dinner. Thank you for trying it, John! They have been part of my daily meals for over 2 weeks now. Your recipes have been such a blessing to me (especially your innovative use of maple syrup) and I appreciate your work and passion for food so much. Over 2 weeks now up the spicy side something new for meal times.. even my very picky in. 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