Vegetarian Stuffed Bell Peppers
Say hello to the ultimate vegetarian stuffed bell peppers that are flavorful, filling, and oh-so-easy to make. Packed with protein, greens, and hearty carbs, these stuffed peppers are a one-pan wonder that delivers on both taste and convenience. Whether you’re meal prepping for the week or looking for a satisfying dinner, this recipe is here to make life deliciously simple.
Servings: 2
Calories: 400.1kcal
Ingredients
- 2 Large Bell Peppers
- Olive Oil Spray
- Salt & Pepper
Filling:
- ½ tsp Olive Oil
- ¼ small Red Onion (diced)
- ½ Jalapeño (diced)
- 3-4 cloves Garlic (minced)
- 138 g Beef Less Ground Beef (Trader Joe’s)
- 60 g Black Beans (drained & rinsed)
- 1 tsp Spicy Taco Seasoning
- 75 g Cilantro Lime Lentil Rice (Right Rice)
- 180 g Mushroom Broth (Pacific Foods)
- 63 g Garlic Lovers Pasta Sauce (Central Market)
- 2-3 handful Spinach
Toppings:
- 56 g Lite Mexican Cheese (Trader Joe’s)
- Cilantro (chopped)
- Hot Sauce (Yellow Bird)
Instructions
- Wash and carefully cut your bell peppers in half horizontally. Remove the stem and seeds.2 Large Bell Peppers
- Add to a baking sheet and spray with olive oil. Sprinkle with salt and pepper. Bake at 350° for 20-25 minutes.Olive Oil Spray, Salt & Pepper
Filling:
- Meanwhile, make your filling. To a large pan, add in your olive oil, onions, jalapeño, and garlic. Sauté for 3-4 minutes.1/2 tsp Olive Oil, 1/4 small Red Onion, 1/2 Jalapeño, 3-4 cloves Garlic
- Then add in your beef less ground beef and black beans. Season with taco seasoning. Sauté for another few minutes.138 g (5 oz) Beef Less Ground Beef, 60 g (0.33 cups) Black Beans, 1 tsp Spicy Taco Seasoning
- Add in your uncooked rice, broth, and pasta sauce. Give everything a good mix, then top with a big handful of spinach. Cover with a lid to let the rice cook and spinach wilt. Shouldn’t take more than 5-8 minutes for the liquid to absorb.75 g (0.5 cups) Cilantro Lime Lentil Rice, 180 g (.75 cups) Mushroom Broth, 63 g (.25 cups) Garlic Lovers Pasta Sauce, 2-3 handful Spinach
- Once the peppers have baked, add in even amounts of your filling to each half.
Toppings:
- Top with even amounts of cheese. Cover with foil and bake for another 15 minutes.56 g (0.5 cups) Lite Mexican Cheese
- Finally, top with cilantro and some hot sauce!Cilantro, Hot Sauce
Nutrition Information
Vegetarian Stuffed Bell Peppers
Serving Size
1 Serving
Amount per Serving
Calories
400.1
% Daily Value*
Fat
10.3
g
16
%
Saturated Fat
2.7
g
17
%
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
0.8
g
Cholesterol
15
mg
5
%
Sodium
982.9
mg
43
%
Potassium
1323.6
mg
38
%
Carbohydrates
47
g
16
%
Fiber
11.5
g
48
%
Sugar
1.7
g
2
%
Protein
31
g
62
%
* Percent Daily Values are based on a 2000 calorie diet.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.