Name: Southwestern Stuffed Peppers
Ingredients: 1/3 cup low-sodium vegetable broth or 2 teaspoons extra-virgin olive oil for sautéing; 1 cup chopped onion; 3 cloves garlic, chopped; 1 cup uncooked wild rice; 1 1/4 cups water; 4 large red or yellow bell peppers; 1 cup frozen corn, thawed (or fresh); 1 cup cooked black beans; 1/2 tsp salt; 1/4 tsp freshly ground black pepper; 1 14.5 ounce can diced tomatoes with green chiles, divided

Southwestern Stuffed Peppers With Classic Ingredients

These Southwestern Stuffed Peppers make a healthy, hearty entree. It’s also a good way to use leftover grains like rice or quinoa. Southwestern cuisine relies heavily on corn, squash, and beans. Key ingredients also include onions, garlic, cumin, and chili powder, but anything goes.

You can switch up the flavor profile by using different spices, such as ginger and soy sauce.

I recommend serving these Southwestern Stuffed Peppers with a salad topped with Ordinary Vegan’s Top 5 Oil-Free Salad Dressings.

Substitution Tip

Substitute poblano peppers for the bell peppers for a rich, earthy flavor. I add poblano peppers to many of my soups to amp up the flavor profile.

All you need to do is place the poblanos under the broiler until the skin is blistered and blackened -about 3 minutes on each side. Then, put them in a paper or plastic bag. When they are cooled off, all you do is remove the stem, seeds, and peel off the skin. Chop them up and add to soups or dips. It’s very simple and adds a lovely smokey flavor to almost anything.

Southwestern Stuffed Peppers Are Also High Vibrational Nutrition

Sweet or spicy, it doesn’t matter which; peppers are loaded with high vibrational nutrition. They are low in calories and fat and are a nutritional powerhouse. All varieties are excellent sources of vitamins C and A, potassium, folic acid, and fiber. They contain antioxidants like lutein, capsanthin, and luteolin. A diet high in antioxidants can help reduce the risk of many diseases. Think of these Southwestern Stuffed Peppers as a little army protecting your body.

Here is the recipe. I hope you enjoy it.

Per serving: Calories 308: Fat 2 g; Saturated fat: 0g: Carbohydrate: 65g: Fiber: 11g: Sugar: 13g: Protein: 14g: Iron: 4mg: Sodium 523mg

Southwestern Stuffed Peppers

Classic Southwestern ingredients stuffed into roasted peppers make a health, hearty entree.

Print Recipe

Calories: 308

Ingredients Method Notes

Ingredients

1/3 cup low-sodium vegetable broth or 2 teaspoons extra-virgin olive oil for sautéing
1 cup chopped onion
3 cloves garlic, chopped
1 cup uncooked wild rice
1 1/4 cups water
4 large red or yellow bell peppers
1 cup frozen corn, thawed (or fresh)
1 cup cooked black beans
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 14.5 ounce can diced tomatoes with green chiles, divided

Method

Preheat the oven to 375 degrees F
In a medium saucepan over medium heat, heat the broth or oil for sautéing. Add the onion and cook until soft and translucent, 4 to 5 minutes. Add the garlic and cook 1 minute more. Add the rice and water. Bring to a boil, then cover and simmer for 30 minutes or until the rice is al dente, adding more water if needed.
Meanwhile, prepare the bell peppers by cutting off the. tops and scooping out the seeds and as much of the membranes as you can. Set aside.
Put the uncooked rice in a large bowl Add the corn, black beans, salt, pepper, and 1 1/2 cups of the diced tomatoes and combine.
In the bottom of a medium baking dish, spread the remaining tomatoes. Stand up the peppers in the baking dish and fill them with the rice mixture. Put the tops back on. Cover with foil and bake for 40 minutes. Remove the foil and bake for another 10 minutes.