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Recipe: Vegetarian Stuffed Peppers

April 4, 2013 in Easy Recipes, I Adore What I Love
I meannnn, how delicious does this stuffed pepper look?!?!

This is a recipe that I completely made up myself using shelf staples from my cabinet and basics in my refrigerator. I have literally made it for dinner too many times to count and I know it’s a keeper because my (non-vegetarian) husband always wants more!

It’s definitely not your typical stuffed pepper though…it’s main ingredients are rice, diced tomatoes, black beans, and ground mushrooms.
The first time I made it, I randomly thought to add in some chili peppers flakes which was the best decision ever… they give it an addicting spicy kick you will love the taste of in every bite.
Oh, and did I mention that it’s pretty easy to whip up too!
Check out the recipe below.

Ingredients:

  • 4 orange peppers
    (I think orange peppers have the most flavor amongst all the other colored peppers,

    but feel free to
    use red, yellow, and/or green peppers if you so desire)
  • 1 – 10 oz. bag of Trader Joe’s Frozen Rice Medley
  • 1/4 canned diced tomatoes (including about 1/3rd of the juice)
  • 1 – 15 oz. can of black beans
  • 1/2 cup ground mushrooms – I used my mini processor to achieve this consistency
    but you can always just finely chop the shrooms yourself
  • 1 tsp. red chilli pepper flakes
  • 2 tsp. dried oregano
  • 1 tsp. salt
  • shredded mozzarella cheese

Directions:

  1. Preheat oven to 400 degrees F.
  2. Cut the tops off of the peppers and remove the ribs and seeds.
  3. Put the frozen TJ’s rice in the microwave for 3 minutes, following the package directions.
  4. In a big bowl, combine and mix the rice, black beans, diced tomatoes, ground mushrooms, red chilli pepper flakes, oregano and salt.
  5. Spoon a little bit of the mixture into first pepper, then sprinkle the cheese over it, then spoon a little more of the mixture into the pepper. Do not top with cheese again.
  6. Repeat step 5 with the 3 other peppers you are going to serve.
  7. Put peppers into a loaf pan (I’ve found this to be the best way to cook them but you may have to use two pans) and bake in oven for 40 minutes or until peppers have softened.
  8. At this point, take the stuffed peppers out of the oven and now, top each pepper with another sprinkle of cheese.  Put them back in the oven for 3-5 minutes.
  9. Heat the the extra diced tomatoes from the can in the microwave for 20 seconds.  Use to top off the peppers before serving!!

No need to order take-out tonight!  I know you’re going to love them. 

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Welcome!!

Welcome!!

My Name is Dana Ivy.

Hey hey! I’m a MOM of two, here to share and I’m so happy you found me!! As a Chicago lifer {currently settled in the North Shore ‘burbs}, self-admitted shopping addict, and foodie, at the core I’m really just a mom {and a wife, gotta give a shout-out to my hubby!} just trying to balance it all! My two crazy toddler boys, Brody {who’s 5} and Levi {who’s 3} are my whole entire world and while being their mom is the BEST thing ever, it ain’t always easy! The chaos is real and because I adore mom life SO MUCH, I wouldn’t have it any other way. Would you?? I created this space for all the moms out there who are just trying to get by... I want to help make your lives a little easier, one blog post at a time! Join me on my quest to share allll the mom tips, simple style ideas, REALLY easy recipes {if I can do it, you can do it!!}, and our travels. Read More.

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