Q1: What is the absolute, number one secret to a stuffed pepper that is tender and not hard or crunchy?

The secret is to par-bake your pepper halves before you add the filling. By roasting the empty peppers for about 10-15 minutes first, you are giving them a crucial head start on cooking and ensuring that they will be perfectly soft and tender in the final, baked dish.

Q2: Can I make these stuffed peppers ahead of time for meal prep?

Yes, this is an absolutely perfect meal-prep recipe! You can prepare the filling completely and par-bake your peppers and store them in separate, airtight containers in the refrigerator for up to 4 days. This makes the final assembly and broiling a true, 10-minute dinner.

Q3: Can I freeze these stuffed peppers?

Yes, this is a fantastic freezer meal! For the best result, it is a great idea to assemble the stuffed peppers completely, but do not bake them . You can then wrap them individually in plastic wrap and foil and place them in a freezer-safe container. When you are ready to eat, you can bake them directly from frozen, just be sure to cover them with foil for the first 30-40 minutes and then uncover them for the final 15 minutes.

Q4: What is the best way to cut the peppers for stuffing?

This recipe calls for slicing them in half lengthwise , from the stem to the bottom. This creates two beautiful, stable "boats" that are very easy to fill and arrange on a baking sheet. The other common method is to slice off the tops of the peppers and stand them up, which is also a great option.

Q5: Are these stuffed peppers very spicy?

As written, this recipe has a mild to medium level of heat from the jalapeño pepper and the pepper jack cheese. If you would like a much milder dish, you can simply omit the jalapeño pepper and use a classic Monterey Jack or a mild cheddar cheese instead of the pepper jack.

The Best Healthy & Easy Vegetarian Stuffed Peppers

A hearty and flavorful recipe for vegetarian stuffed peppers with a Southwestern flair. In this dish, red bell peppers are halved and pre-baked until tender. A savory filling is made by sautéing onions, jalapeños, and garlic, then combining them with cooked brown rice, black beans, corn, and a blend of spices like chili powder and cumin. The pepper halves are generously stuffed with this mixture, topped with shredded pepper jack cheese, and then finished under the broiler until the cheese is melted and browned.

Author: Evelyn

Ingredients

4 red bell peppers, halved lengthwise, seeds and membranes removed
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 medium yellow onion, chopped
1 jalapeño pepper, stemmed and finely chopped
4 garlic cloves, chopped
2 tablespoons tomato paste
2 teaspoons chili powder
2 teaspoons ground cumin
¾ teaspoon sea salt, plus more for sprinkling
Freshly ground black pepper
1 ½ cups cooked brown rice
1 ½ cups cooked black beans, drained and rinsed
1 cup corn kernels, fresh or frozen
2 tablespoons fresh lime juice, plus wedges for serving
1 teaspoon lime zest
1 cup shredded pepper jack cheese
½ cup chopped fresh cilantro, for garnish
Salsa or guacamole, for serving (optional)

Instructions

Preheat the oven to 450°F. Line a baking sheet with parchment paper.
Place the pepper halves, cut side up, on the baking sheet. Drizzle them with olive oil, sprinkle with salt and pepper, and bake for 10 minutes, or until they begin to soften.
While the peppers are baking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, jalapeño, and garlic. Cook, stirring occasionally, for 5 minutes, until softened.
Add the tomato paste, chili powder, cumin, salt, and pepper. Cook for 3 more minutes, until the tomato paste darkens and the spices are fragrant.
Remove the skillet from the heat and stir in the cooked brown rice, black beans, corn, lime juice, and lime zest. Season to taste with more salt and pepper.
Assemble and Broil: Turn the oven setting to broil.
Fill the pre-baked pepper halves with the rice and bean mixture. Top each pepper with the shredded pepper jack cheese.
Place the stuffed peppers in a large baking dish and broil for 5 to 10 minutes, or until the cheese is melted and browned.
Garnish with fresh cilantro and serve with salsa, guacamole, and lime wedges, if desired.

Notes

Pre-baking the peppers before filling them is a key step that ensures they are perfectly tender in the finished dish.
Using pre-cooked brown rice is a convenient shortcut that makes the filling come together quickly.
The final step of broiling the peppers melts and browns the cheese topping quickly, so watch them carefully to prevent burning.

Find it online: https://cookupjoy.com/easy-vegetarian-stuffed-peppers/