Feeling a chill in the air? Here’s a guaranteed-to-warm-you-up spicy vegetarian dish! Its bold southwest flavor profile will delight the tastebuds of vegetarians and non-vegetarians alike — and you can make it vegan simply by using vegan cheese.
Ready to dig in? Get the tempting recipe below! (You’ll definitely want to bookmark this one for a cold winter evening…)
- Four to six medium-sized bell beppers
- One cup cooked rice (we used a microwavable pouch)
- 1/2 red onion
- 1 jalapeno
- 1 Italian squash (or zucchini)
- 1 cup cherry tomatoes
- 3/4 cup corn
- 3/4 cup black beans (rinsed and drained)
- Crushed red pepper flakes
- Salt and pepper
- 2 tbsp salsa
- 2 tbsp hatch green chilies (come in a small can)
- 1/2 lime
- 2 tbsp fresh cilantro
- 2 tbsp green onions
- 1/2 cup shredded cheddar cheese, or vegan cheese
- 1 avocado
1. Preheat your oven to 350 degrees.
2. Cut the tops off your peppers, remove the insides, and then boil them for two minutes each. Boiling softens and cooks your peppers and also prevents them from getting burnt.
3. Halve your cherry tomatoes, and dice your squash, 1/2 onion, and jalapeno. Saute the onions in olive oil for two minutes, then add the squash, and saute for two more. Add the beans, jalapeno, tomatoes, and corn. Saute another one to two minutes. Add salt and pepper to taste, as well as red pepper flakes.
4. Add the cooked rice to the skillet and stir until everything is completely mixed. Transfer all to a bowl.
5. Add your chopped cilantro and green onions into the mixture. You can set some aside for garnish. Also add your 2 tbsp of salsa and 2 tbsp of green chillies.
6. Squeeze the juice of half of a lime, and stir well.
7. Stuff your peppers generously.
8. Top with shredded cheese (or vegan cheese), and then replace the tops of the peppers. This will prevent your stuffing from burning and keep everything moist.
8. Bake for 15 minutes. Top with diced avocado and any remaining green onion and cilantro.
+ What recipes do you turn to when you need warmed up?