Fiesta Stuffed Plant-based Peppers – Three ways!
Burrito-inspired oven-roasted stuffed bell peppers – full of zucchini, onion, rice, pinto beans.
Equipment
- oven
Ingredients
- 4-8 bell peppers*
- 1 cup diced onion
- 1 cup diced mushrooms
- 1 cup diced zucchini
- 1 cup rice cooked
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp oregano
- ½ tsp smoked paprika
- ½ tsp black pepper
- 3 Tbsp tomato paste
- 1 can diced tomatoes with green chiles Rotel
- 1 ½ cups cooked pinto beans or black beans 1 can
- ½ cup vegetable broth or water
- salt to taste optional
- Mighty Cheeze Sauce or cheese shreds optional
- Cilantro avocado, black olives (optional)
Instructions
- Preheat oven to 375° F.
- Sauté onions, zucchini, and mushrooms.
- Add spices and stir.
- Add beans, tomatoes, tomato paste, and salt, if using.
- Stir together well to incorporate and continue cooking on low for 3-5 minutes.
- Stir in the Mighty Cheez Sauce, if using, or leave as is.
- Slice the bell peppers in half and remove seeds. You can also leave peppers whole, simply remove the tops and seeds. If you like a softer roasted pepper, par-cook the peppers.**
- Place the bell peppers in a casserole dish or on a lined sheet pan.
- Spoon the filling mixture into the bell peppers and top with shredded cheese, if using.
- Bake stuffed pepper halves in the preheated oven for 30 minutes. If leaving the peppers whole, bake for about 45 minutes. Allow to cool slightly, about 3-5 minutes.***
- Garnish with avocado, cilantro, and/or black olives, if desired.
- Store in a covered bowl or air-tight container in the refrigerator for up 4-5 days.
Notes
* This recipe makes enough for four very large peppers, which is great for four main entree portions. If your peppers are on the smaller side, or you leave the peppers whole, you may want to use 6 or 8 peppers. Just divide the filling among the peppers.
** If you prefer a softer roasted pepper, par-cook the bell peppers by placing them in a large pot of water and covering them completely. Bring to a boil and reduce to simmer for 3 minutes. Remove the peppers and place in a bowl or pot of ice water for a minute or so. This will help retain the bright colors.
*** If you leave the peppers whole, increase the baking time to 45 minutes, unless you par-cook them. Then it may only take 35-40 minutes. Check for desired tenderness after 35 minutes.