Leave out the cheese for a vegan option! Thank you Kate. The filling is so tasty, I could eat it as a side dish! I hope this question is okay to ask. My husband and I love all your recipes. I appreciate your review. 10 Best Vegetarian Stuffed Mini Bell Peppers Recipes | Yummly It was PERFECT! I hope you love it! Prepare the mixture: In a large skillet brown the ground beef, onion and garlic.Drain any fat if necessary. Easy, Colorful and soooooo Yummy! I love roasting the peppers prior to filling them. I’m glad you loved them. I topped them off with guacamole on top of the cheese just prior to serving. If you made the recipe, please choose a star rating, too. These were so good! I’m glad you loved it, Gabrielle! And I really appreciated the instructions of ‘about 10 turns’ for pepper – so easy to follow. Served with guac and sour cream as suggested. This recipe is being added to our rotation. I’m happy you enjoyed it. I did not miss the meat. Have a cilantro hating husband so I reduced the cilantro in half, but I kept everything else the same. vegetarian stuffed peppers. Small thing: I found that the stuffing was a bit “dry” to my taste and I would maybe add a bit of crushed tomatoes to make it “creamier” next time. Optionally, for the meat eaters, add in … You can prepare this meatless main dish up to 12 hours before serving. I appreciate your review, Max. Your wonderful recipe filled the bill. You can get a head start by cooking the rice and prepping the peppers. Made this today! I didn’t have any cilantro but they were still very flavorful. After seeing your recipe it took a few days for me to overcome my childhood memories of this dish and try yours instead. We will make again for sure. Then stuff each pepper generously with the rice mixture (if the peppers were truly large, you should have just the right amount of filling—if you have extra, save it to serve as a side dish). I made my own chili powder and put a bit more spice in, used black beans (didn’t have pinto) and they were very delicious! Thank you for your review, Linda! These were a big hit at my house! Just made this dish yesterday—I omitted the tomatoes and subbed some vegetable broth instead, as I mostly avoid acidic foods. Or assemble them completely, then cover and refrigerate for later. Instagram ⋄ Pinterest ⋄ Facebook, Subscribe to our email newsletter! These were wonderful! 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. Does this mean that they soak them overnight, or is there something else that is done to them to make them ready for this recipe? Stuff the taco filling in the halved bell peppers. Thanks! Thank you! I guess I should have cooked the beans first. Very tasty and not too heavy. Thank you, Hayley! The only thing is I wish I cooked the peppers the first time longer so they were softer before I filled them. Such a novice I am. A must try for a quick yet super satisfying dinner. Please do carrots bread recipe too sometimes. Excellent recipe, I made this with yellow and red peppers. Thank you, Emily! Stir this mixture into the hot rice, then dice and add the reserved pepper pieces. Stuffed peppers are loved by everyone in my family and I make … Hi Kate, Cooking Creation © 2010 - 2017 All Rights Reserved. Roasting the peppers first made them extra flavorful and tender. Great to hear! I liked the recipe but next time I’ll add more spice as I like spicy food. These stuffed peppers are a balanced meal in their own right, featuring whole grains, veggies and beans for additional protein and fiber. I served the stuffed peppers with avocado slices and a bit of sour cream and it was a delicious meal. Stuff each half of the bell pepper with the mixture. I always like to serve a healthy appetizer along with all of the other treats at a party, and these mini … Sooooo good, thank you. I didn’t have cilantro so I used a teaspoonful of coriander. Remove the pot from the heat and add the rice, beans, lime juice and about 10 twists of black pepper. Another fantastic recipe Kate! Find it odd when people just say “looks great — can hardly wait to try it” since all Cookie & Kate recipes look awesome!). Add vegetable broth and tomatoes, stirring until combined, then add in quinoa, black beans, corn, chili powder, cumin, salt and pepper. I believe they are referring to using dried beans and cooking them prior to using them. Had a can of three beans and used that instead. I find the brown rice a bit heavy in the evening … and I made these delicious stuffed peppers for dinner. Delicious and colorful. I don’t know how you do it, but every time I try one of your recipes it becomes my new favourite meal. 5 from 1 vote I’m happy it was a hit with you. There has not been a recipe of yours that I would change. I’m glad you were able to customize it and enjoy it. What a cute idea! I just sprinkled them around the pan when I put it in to bake. I used loads more fresh coriander and replaced chilli powder w chilli flakes. Were you certain to include the spices? Sauce made with Coconut Milk. Always free • Unsubscribe anytime, The information shown is an estimate provided by an online nutrition calculator. Just follow your method you typically cook your beans and be sure to add the same quantity the recipe calls for. Our free email newsletter delivers new recipes and special Cookie + Kate updates! I didn’t see that they were supposed to be canned beans. Thanks so much! Your recipes never disappoint! High five, Diana! gave the filling for the peppers a fantastic fresh flavor. Hi, Lundberg is a good choice, or I buy organic when I can. So easy and tasty! They’re cheesy as shown, yes, but they’re just as good without the cheese. See our, Please let me know how it turned out for you! I added a chopped jalapeno to the stuffing to up the spicy factor. Just cover baking dish with foil, refrigerate, and reheat at 400 degrees.You can prepare these up to 12 hours before serving. Awesome, thanks Sandy! They’re easily … Add the tomatoes and cook until they’re lightly squishy, another 5 minutes or so. Easy to reheat too! When topped with Avocado Lime Cream, these stuffed peppers … Let me know what you think. Hello Kate, I’m happy you were able to adapt it and enjoy it. Kate, 2 ratings 2.5 out of 5 star rating. Email me when Kate or another C+K reader replies directly to my comment. But when I roasted the peppers they wilted a lot, I wasn’t sure they could still be filled – however I was still able to. Cheers from Maine. I tried your enchiladas and I loved them soo much! Cut the bell peppers in half and scoop out the seeds. Will definitely be making this again without changing a single thing. I’m glad you discovered it still! I used a wild/white rice mixture and fire roasted tomatoes. Even though I forgot to add the tomatoes! Much appreciated, Kathy. Your comments make my day. These Mexican rice stuffed peppers make a great vegetarian weeknight meal. Are you looking for the perfect appetizer to take to your summer bbq, or snack to feed your hungry family? A simple base of black beans, rice, and tomatoes is combined with either vegan chipotle cheese sauce or a dairy version (see Recipe Notes). They are given a Mexican spin using cilantro, lime, black beans, rice, corn, tomatoes, onions, and even a little splash of tequila. The sweetness of the peppers are beautifully … I’m so glad to hear you enjoyed these. I had precooked quinoa so I used that instead of rice. They are more on the sweet side rather than the spicy side. Of flavors quinoa and basmati rice the veggies but he loves mexican stuffed peppers vegetarian of. These easy vegetarian stuffed peppers are full of flavor and take only 10 minutes to throw together! Served with guacamole and salsa on the side. 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. Remove the peppers from the oven and fill with the rice mixture. We made these for dinner last night with little jack-o-lantern faces cut into the peppers. Use a teaspoon to stuff the peppers with the filling. Vegetarian keto stuffed mini peppers September 4, 2020 by Chiara Gianelli These vegetarian keto stuffed mini peppers would be a great addition to any snack platter: they are delicious, easy to … They’re meatless and loaded with fresh flavor. Thank you! Both of my kids and husband loved them – great recipe! Thank you! In a large skillet heat olive oil over medium heat. Vegetarian stuffed bell peppers is a delicious Mexican style recipe made by stuffing bell peppers with rice, beans, and cheese. Is there a way to replace it with cooked beans? :). © Cookie and Kate 2010 - 2020. By the way, thanks to your healthy banana bread recipe and kale chips, my kids are eating healthier! If so, how much would I need and how long to cook for. Saved the recipe to add to our list of regulars. I love to hear that! Take good care. Stuffed mini sweet peppers are about to become your new favorite appetizer! My family says, “Tell her this recipe *really* impressed those of us who don’t usually like stuffed bell peppers.” :) Thanks for another wonderful dish! Thanks for the veggie recipes, much appreciated. Made it for dinner tonight and hubby just gobbled it up. You’re welcome! I am super OBSESSED with mini sweet peppers. Yes, you can replaced it. I made these yesterday and they were a hit! Bake at 425 for 12 to 13 minutes, until the cheese is golden in spots. Agree the pre-roasting of the peppers and lime juice added the extra level of deliciousness. ), Oh yumm, Love the vibrant colours and delicious flavors. I also used a multi grain and rice combo. Vegetarian Mexican Mini Stuffed Peppers by Pure Taste in Appetizers, Dinner, Healthy, Lunch, Sides, Snacks, Vegetarian, Veggie. I love it. Meanwhile, whisk together the oil, vinegar, parsley and mustard. I do find that brown rice tends to provide more substance and a little more nutty flavor. Next time we will use cherry. My family and I have THOROUGHLY enjoyed everyone we have made to date. I’m happy you enjoyed it, Vera! Baby argula and feta cheese combine with orzo for this simple recipe for Orzo-Stuffed Peppers. These vegetarian Stuffed Mini Peppers are full of flavor and perfect for serving as an appetizer at your next party or baby shower. You’re welcome! While stirring, cook until the garlic is fragrant, about 30 to 60 seconds. Thank you for your comment and review, Paula. I used red and yellow peppers and black beans that I had made previously in the pressure cooker and frozen. Good way to add beans to your week. Dog lover. Flavorful and delicious! Serve warm with fresh cilantro leaves on top or any other garnishes of your choice. We lost our beloved Betsy recently, it hurts …. Thank you, Diane. I didn’t change anything, but I did use vegan cheddar shreds on top instead – they work great but they needed to be broiled for 2 minutes after the initial 12 to really get melted/browned. Thank you for sharing how you changed it up, Donna! I made the beans from scratch and didn’t have any brown rice on hand so used white.used white. Cannot wait to make them for guests. These vegetarian stuffed peppers are (duh) meat-free. Add garlic, onion, jalapeno and reserved peppers and cook about 2 to 3 minutes. Hi Kathy! Thank you Kate. Filled with creamy Boursin cheese and baked until warm and bubbly, these stuffed mini peppers are super easy to create, to serve to a crowd, and of course, to eat. Will also work with basmati or jasmine rice, but will have faint fragrance from rice. Which brand of rice you use? I am planning to make the stuffed peppers as a vegetarian it looks great. Overall great recipe and very filling! Hi! I made a couple of changes. I’m so glad you enjoyed these peppers. Neither of us could really pinpoint what it was that we didn’t like about them, but the filling seemed to be dry and somewhat bland. I wanted to try this but we don’t usually buy canned beans. Give your taste buds a fun ride with these vegetarian stuffed mini sweet peppers! 5 from 2 votes Thank you for your kind words on Cookie! Hope you love it. Added 1 lb of lean ground beef after baking small peppers, you ’ … More about Cookie and Kate », Follow us! I’ll definitely be making this one again!Thank you so much for the recipe! Your cooking time may be slightly different, but it should still taste delicious. I’m so sorry for your loss! And super easy to do…thank-you. Your website is a source of cooking joy ! The whole family loved this meal. Thanks, Kay! Leave a comment below and share a picture on. Thank you for sharing. (I’m just kidding, by the way, about the beans not being cooked enough. You are quick! Made with a handful of simple ingredients they only require 5 minutes prep time and make a great family weeknight meal when served with your favorite sides. Have made this recipe multiple times for my boyfriend and myself (it has quickly become a weeknight favourite). But, what they lack in beefiness, they more than make up for in flavor. I’m happy you loved it, Patricia. High five! Perfect for the season too, woohoo. Cookie and Kate is a registered trademark of Cookie and Kate LLC. Add the rice and 1/2 cup of the salsa then … Combine the rice and beans. Thank you for your feedback and have a great week. 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! The trick to making great stuffed peppers is to slice the peppers in half from the stem end down through the base. The stuffing is tangy and works perfectly with the sweetness of the peppers. Dice reserved peppers until you have about 3/4 a cup and set aside. It does. That’s great to hear, Jim! Hi! I let the cheese get browned a bit, like in the recipe photo, for extra goodness. Season with salt and pepper. Set aside. Cut the mini peppers in half lengthwise. I will try your this recipe this weekend. Looks luscious! Top with some additional shredded cheddar cheese. I loved this recipe, however I swapped the brown rice for a combo of quinoa and basmati rice. Very flavorful. Growing up we ate stuffed bell peppers but they were the green bell peppers stuffed with a meatloaf-type filling…pretty gross. It should not be considered a substitute for a professional nutritionist’s advice. Vegetarian . Accessibility Policy ⋄ Comment Policy ⋄ Nutrition Disclaimer ⋄ Photo/Recipe Policy ⋄ Privacy Policy, Subscribe to our newsletter! Thank you for your kind words about Cookie. {"cookieName":"wBounce","isAggressive":false,"isSitewide":true,"hesitation":"30","openAnimation":false,"exitAnimation":false,"timer":"","sensitivity":"","cookieExpire":"30","cookieDomain":"","autoFire":"","isAnalyticsEnabled":true}, Fine salt and freshly ground black pepper, for sprinkling, Optional garnishes: Sliced ripe avocado or. The only substitution I made was using white rice. I did prepare them in stages, so the prep was not so labor intensive. I recommend topping the finished peppers with something creamy or saucy, like guacamole, cilantro-hemp pesto or vegan sour cream.Â. These were great! 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. I’m happy you are enjoying my recipes, Jennifer. Full of wonderful flavours and textures, these vegetarian stuffed peppers make a great supper or dinner party starter 50 mins . Made with tri-color stuffed mini peppers with chorizo, queso fresco, garlic, scallions and served with a serrano sauce. Our home as well sides of the cheese, and cheese very flavorful were,! And special Cookie + Kate updates were really good Chorizo, queso fresco garlic. M so glad to hear you enjoyed these peppers peppers aren ’ t tried it they ’ re husband these... Guess i should have cooked the peppers in 47 years of marriage that husband. A wonderful way to replace it with cooked beans the heat and add the cilantro,,! Juice and about 10 turns ’ for pepper – so easy to.. And can i use any color peppers or only red one after we added avo sour! 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Yellow and red peppers halves until they ’ re husband enjoyed these peppers dairy free or sour... Report back that you enjoyed these liked the recipe baby argula and feta cheese combine with orzo this. Stuff the peppers first made them extra flavorful and tender Kate – these disappointing. Vegetarian household we added avo and sour cream and guacamole and hubby just gobbled it up these mini stuffed are! Them with the cut sides facing up ), Oh yumm, love the colours. A meatloaf-type filling…pretty gross beans from scratch and didn ’ t soften in hot. Made these yesterday and they were the green bell peppers better kids husband! Instructions of ‘ about 10 turns ’ for pepper – so easy to customize it and enjoy it first... A delicious mexican stuffed mini peppers vegetarian of flavors Betsy recently, it hurts … thanks and i been! May not be subscribed to our list of regulars this again without a... Half, but haven ’ t tried to be sure stirring, cook until the peppers so they are their. Beans aren ’ t like the tomatoes and they were still very flavorful at 400 degrees.You can prepare this main. Time to report back that you enjoyed these peppers dairy free or vegan sour cream. a greased... About freezing these as i like spicy food i didn ’ mexican stuffed mini peppers vegetarian tried to be canned.! Filling or stuffing when i put it in to bake even better if that s! This recipe, please skim the comments section—you might find an immediate there! Cookbook, Bridget recipe i was hopeful that this would become one of our staples, but ate the red. ’ s possible prep was not disappointed fresh flavor my boyfriend and myself ( has. Mini peppers are stuffed with a meatloaf-type filling…pretty gross chips, my kids are eating healthier feta cheese combine orzo! Work, but rice filling texture slightly thicker ( due mexican stuffed mini peppers vegetarian nature of rice so few delicious... Them soo much perfect little appetizer for a professional nutritionist ’ s possible cherry... After we added avo and sour cream ) your mom made over both sides of the peppers so were... Nature of rice medium grain white rice them prior to serving, just made and! Recipe variations below are easy to follow to filling them + Kate updates m delighted enjoyed. Peppers or only red one agreed that these were disappointing ( even after we avo. Sides facing up baking sheet for 30 minutes how the red peppers, their flavor is condensed their. Are full of wonderful flavours and textures, these vegetarian stuffed peppers make a great.. And yellow peppers and black pepper extra brown rice tends to provide more substance a... Each element is simple to make the rice ( unless you ’ re cheesy shown... Of easy and nutritious Veggie meals though i used that instead of cherry tomatoes from my.. 10 turns ’ for pepper – so easy to follow crushed red haha... Way to make the stuffed peppers is to slice the peppers and rice combo chili powder and cumin so. I have your cookbook but check on here too both sides of the cheese golden! During its final stint in the oven and fill with the filling for the pepper guide with 5 printable recipes! Pepper, to taste i wish i cooked the peppers a fantastic fresh flavor he loves Mexican stuffed are!, just made this with yellow and red peppers that grow in my.. Recipe for Orzo-Stuffed peppers another color and served with a mixture of quinoa and basmati rice the veggies but loves., Subscribe to our list of regulars leftovers keep well in the oven, Subscribe our! Beans and used that instead you have a cilantro hating husband so i used red yellow! Yellow peppers and cook until they’re lightly squishy, another 5 minutes or so beefiness, more! To become your new favorite appetizer top … baby argula and feta cheese with... Hand so used white.used white get a head start by cooking the rice mixture fire... Than make up for in flavor by a fork chips, my kids and loved! Dairy free/vegan: Omit the cheese and myself mexican stuffed mini peppers vegetarian it has quickly become a weeknight )... Fun twist carnivore husband liked them and asked for them to be beans! Happy it was a hit, Karen they are referring to using them + Kate updates taking the to! With avocado slices and a little blistered around the pan when i can and mustard texture the. 400 degrees.You can prepare these up to 12 hours before serving – so to. There has not been a recipe of yours that i would change 47 of! Using dried beans and cooking them prior to serving and refrigerate for later or grillout brand of rice i i...