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Vegetarian Enchilada Stuffed Peppers
Vegetarian Enchilada Stuffed Peppers
- Recipe Submitted by maryjosh on 01/24/2017
Ingredients List
- Enchilada Stuffed Peppers
- ½ cup brown rice
- 6 bell peppers (see notes)
- 1 tablespoon olive oil
- 1 medium onion, minced
- 3 garlic cloves, minced
- 1 large carrot, diced small
- 1 - 15-ounce can black beans, drained and rinsed
- 1 cup of frozen corn
- 1 cup each: grated sharp cheddar and queso fresco, or 2 cups of one or the other (omit for vegan)
- Optional toppings to serve: avocado, cilantro, lime, and sour cream (vegan, if needed)
- Enchilada Sauce:
- 2 tablespoons grapeseed oil, or sub any neutral flavored oil
- 1 - 14 ounce can crushed tomatoes
- 1 tablespoon chili powder
- 1 teaspoon each: pureed chipotle peppers in adobo sauce, cumin, oregano, and brown sugar
- Sea salt, to taste
- (Sub 14 ounces store-bought enchilada sauce, if you'd like)
Directions
Place the brown rice in a small pot with 2 cups of water. Bring to a boil then reduce the heat to low, cover the pot, and let it simmer for 40 minutes, or until the rice is tender.
Place all the enchilada sauce ingredients into a small pot and bring it to a boil. Reduce the heat and simmer until thick, about 10 minutes.
Preheat the oven to 420 degrees. Drizzle a little oil in the bottom of a casserole dish. Cut the tops off the peppers, remove the seeds and membranes, and place them in the casserole dish. Finely mince the pepper tops.
Heat the olive oil in a large, non-stick frying pan over medium-high heat. Add the onion and cook for 5 minutes, add the minced pepper tops, garlic, and carrot and cook until the carrot is soft, about 5 minutes.
Add the cooked rice, beans, corn, and enchilada sauce to the pan and mix everything together well. Set aside ½ cup of the cheese and stir in the rest. Stuff the peppers then sprinkle the remaining cheese over the top.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 35 minutes. Remove cover and bake another 10 minutes.
Serve with any or all of the optional toppings.
Place all the enchilada sauce ingredients into a small pot and bring it to a boil. Reduce the heat and simmer until thick, about 10 minutes.
Preheat the oven to 420 degrees. Drizzle a little oil in the bottom of a casserole dish. Cut the tops off the peppers, remove the seeds and membranes, and place them in the casserole dish. Finely mince the pepper tops.
Heat the olive oil in a large, non-stick frying pan over medium-high heat. Add the onion and cook for 5 minutes, add the minced pepper tops, garlic, and carrot and cook until the carrot is soft, about 5 minutes.
Add the cooked rice, beans, corn, and enchilada sauce to the pan and mix everything together well. Set aside ½ cup of the cheese and stir in the rest. Stuff the peppers then sprinkle the remaining cheese over the top.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 35 minutes. Remove cover and bake another 10 minutes.
Serve with any or all of the optional toppings.
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