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Vegetarian Stuffed Peppers

Post last edited August 1, 2013 | 2 Comments

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Stuffed peppers are probably one of my favourite things to eat. They are so flavorful and the peppers gets so sweet and tender – they’re perfect. They also make the ideal vegetarian meal for Meatless Monday. You can stuff peppers in a variety of ways with all sorts of different flavors, you can stuff them with meat such as ground beef or ground turkey, or you can stuff them with vegetables and different types of rice such as arborio rice or brown rice.

I remember when I was little, my Mom would always order stuffed tomatoes or stuffed peppers at little tavernas while we were vacationing over the summer in Greece. The smells and the colours were beautiful and I would always ask to try a little bit. It’s interesting how a first experience with a type of food can really shape the way we feel about it. When I think of Stuffed Peppers I think of little tavernas on the beach and the stray cats that would tickle my legs under the table as I was eating the delicious food and taking in all the sights, sounds and smells.

These stuffed peppers I’m sharing today seem to be more Mexican inspired than Greek inspired, but soon enough I’ll be sharing a recipe for Greek Stuffed Peppers.

Stuffed Peppers (serves 4)
Recipe  Source: The Fresh Fridge

Ingredients

4 bell peppers
1/2 cup uncooked long grain rice
1 19 oz can Black Beans, drained and rinse
1/2 cup grated cheddar cheese
1 cup salsa
1/4 cup hot sauce
1 tsp chili powder
1/2 tsp cumin powder

Directions

Preheat oven to 350 degrees.

Wash bell peppers and cut off the tops, removing the membrane and seeds.

For the filling, in a large bowl, mix all remaining ingredients together. Spoon the filling into the bell peppers and place on a baking dish. Put the tops of the peppers back on and cook for 30-35 minutes or until filling is cooked and rice is soft.

I hope you enjoy these stuffed pepper as much as my whole family did! Have a great Meatless Monday everyone.

– Lou

Filed Under: cheese, easy, gluten free, main course, Meatless Mondays, side dish, vegetarian Tagged With: beans, healthy, main course, mexican, rice, side dish, stuffed peppers, vegetarian

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Reader Interactions

Comments

  1. Kay

    November 18, 2013 at 11:07 am

    I tried these last night. The flavors were great, but the rice was not all the way cooked after 35 minutes. I let it cook for 10-15 more minutes but the peppers were starting to fall apart so I removed them from the oven at this time. Everything tasted really great though so I will try again but will probably pre-cook the rice a bit before mixing it in. The cooked pepper itself was delicious!
    Reply
    • Lou

      November 19, 2013 at 10:49 pm

      Hi Kay, Really sorry to hear that the rice wasn't cooked enough! I'm going to try this recipe again this weekend and see what was going on. Thanks for letting me know!
      Reply

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Meet Lou

Hi, I'm Louisa Clements but you can call me Lou and welcome to Living Lou. I'm a 25 year old food blogger and aspiring Renaissance woman from Toronto, Ontario.

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