Mexican-Style Meatless Stuffed Peppers

Prep: 10 mins

Cook: 40 mins

Difficulty: Intermediate

Servings: 4 Servings

Stuffed peppers are such beautiful single-serving dinners, but they have way more going for them than just good looks. After a quick assembly, the peppers bake up soft and sweet in the oven, leaving you free to set the table or get a head start on tackling the dishes. This Mexican-inspired meatless version is a comforting blend of rice, veggies, cheese, and salsa that requires zero stove time (if you start with cooked rice). It’s great when you’re looking for a new take on an old favorite.

Ingredients

4 medium red, yellow, or orange bell peppers
1 (15-ounce) can pinto beans, drained and rinsed
1 1/2 cups cooked rice
1 cup mild jarred tomato salsa
1 cup fresh or frozen corn kernels (do not thaw)
1 1/4 cups shredded Mexican-style cheese (5 ounces), divided
1 1/2 teaspoons The Spice Hunter Mexican Seasoning Blend
1 teaspoon kosher salt
Coarsely chopped fresh cilantro, for garnish (optional)

Instructions

Arrange a rack in the middle of the oven and heat to 375°F. Line a rimmed baking sheet with parchment paper. Cut the bell peppers in half lengthwise through the stem. Remove and discard the seeds. Place them cut-side up on the prepared baking sheet.
Place the beans, rice, salsa, corn, 1 cup of the cheese, The Spice Hunter Mexican Seasoning Blend, and salt in a large bowl and stir to combine. Divide the filling evenly among the peppers. Sprinkle the filling with the remaining 1/4 cup of cheese. Spray a sheet or two of sheet aluminium foil with cooking spray. Place sprayed-side down over the baking sheet.
Bake until the peppers are tender and the filling is hot, about 30 minutes. Uncover and bake until the cheese melts and turns golden brown, about 10 minutes more. Sprinkle with the cilantro before serving.