Tex-Mex Vegetarian Stuffed Peppers (Make-Ahead and Freezer-Friendly)
Hearty, vegetarian-stuffed peppers with a Tex-Mex-style filling of beans, rice, salsa, and taco seasonings. Make this meal for dinner, or prep the peppers in advance for a real-food lunch.
Using a fine mesh sieve, rinse the quinoa or rice under fresh water until the water runs clear (about 1-2 minutes). Cook the quinoa or rice according to instructions listed on the bag. This step may be done in advance during a prep time, or use leftover rice or quinoa from a previous meal.
Preheat the oven to 400F.
Grease a 13x9 baking dish or a sheet pan, and place the peppers side by side in the dish. You may need an additional baking dish to fit all the peppers (or go with a sheet pan), if your peppers are very large. Brush the peppers with a small amount of extra oil and place them in the prepared pan. Cook the peppers for 15-20 minutes, or until slightly soft.
Heat the olive oil in a large skillet over medium heat. Add the onions and saute until translucent, or about 5 minutes.
Add the minced garlic, chili powder, cumin, oregano, and paprika, then saute for an additional minute.
Stir in the cooked rice or quinoa, black beans, salsa, green chilis, sour cream, salt, and pepper. Cook for 2-3 more minutes to warm through. Add the cilantro.
Remove the peppers from the oven. If the peppers contain any excess water, tip them over to remove it. Spoon the bean mixture into the softened peppers until almost overflowing.
Bake for 25 minutes, uncovered, or until the peppers are soft and the filling is warm. Remove the peppers from the oven, sprinkle cheese over the stuffed peppers and return to the oven, uncovered, for five minutes to melt.
Serve hot with your choice of garnishes.
Notes
Rice Prep Tip: I love to make Instant Pot rice over the weekend and use the leftover rice for this stuffed pepper recipe, fried rice, etc. throughout the week to cut meal prep time in half.