Foodie Friday: Vegetarian Mexican Stuffed Bell Peppers

I cook a lot of vegetarian meals, partially because one of my closest friends is a vegetarian, partially because it’s a lot cheaper than buying meat. I’ve learned what the red flags on the ingredient list are, and I’ve also learned what works well as a meat substitute. So today, I’m going to share a super simple recipe that is both tasty and vegetarian friendly!

Ingredients:

• 2 large bell peppers (I used green bells from the local farmer’s market)

• 1 box of brown rice

• ¼ can of yellow corn

• ¼ can of black beans, well rinsed

• ¼ can of diced tomatoes with juice

• ½ shredded taco cheese

• 1 teaspoon chili powder

• salt and pepper to taste

Directions:

• Mix together all ingredients (minus the peppers) in a bowl

• Cut peppers in half and clean out the seeds

• Spoon mixture into the peppers, making sure to add enough juice to cook the rice

• Cover with lid and bake for one hour at 350. Remove the lid about halfway through. After 55 minutes, add the cheese and let melt for 5 minutes. Enjoy!

Review:

Peppers have recently started growing on me, so this was a lot of pepper for me. I ate most of it, but like I said, they’re still growing on me. I really liked the corn, bean, and tomato mixture; it was light, yet filling. One half, and I was good to go. I will definitely make these again, because they were so simple to make! They also didn’t take a lot of time, and it’s easy to just pair them with chips and dip. I definitely recommend making these if you’re craving something healthy with a lot of taste.

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