Mexican Inspired Vegetarian Oven Roasted Stuffed Pepper Recipe
A vegetarian Mexican recipe with red bell pepper (capsicum) - or yellow, rice - cooked, onion - finely chopped. Ready in 1h 25m, serves 12.
Curated byMateo Hernandez🇲🇽
Instructions
31 steps- 1
To begin making the Mexican Inspired Vegetarian Oven Roasted Stuffed Peppers, the first step is to half-roast the peppers
red bell pepper (capsicum) - or yellow(6)salt and pepper - to taste - 2
Begin by preheating your oven at 200 degrees C for 15 minutes
- 3
Meanwhile, thoroughly wash the peppers and pat them completely dry
red bell pepper (capsicum) - or yellow(6)salt and pepper - to taste - 4
Then, slice the tops off to create a cavity in the peppers
red bell pepper (capsicum) - or yellow(6)salt and pepper - to taste - 5
Using a spoon, scoop out the seeds
- 6
You may need to also gently slice off a little from the bottom of the peppers, so as to flatten the peppers and stabilize them when placed upright
red bell pepper (capsicum) - or yellow(6)salt and pepper - to taste - 7
Next, line a baking tray with foil
- 8
Coat the peppers generously, on the outside with olive oil and line them on the baking tray, standing upright, with the open tops facing upwards
red bell pepper (capsicum) - or yellow(6)salt and pepper - to taste - 9
Place them in the oven, reduce the temperature to 180 degrees C and let them roast for 15 minutes, until they are partially roasted, but not cooked fully
rice - cooked(2 cups)rajma (large kidney beans) - cooked(1/2 cup) - 10
Take care to keep a watch over them, as they should not overcook and wilt down too much
- 11
In the meantime, prepare the rice filling
rice - cooked(2 cups) - 12
Warm some olive oil in a skillet
- 13
Add in the onions and garlic and toss it on a high heat until the onions are wilted and pale
onion - finely chopped(1)cloves garlic - minced finely(2) - 14
Add the chopped celery and sauté for 3-4 minutes
onion - finely chopped(1)celery - stalks(2)coriander (dhania) leaves - finely chopped(1/4 cup)tablespoons mint leaves (pudina) - chopped finely(3) - 15
The next step is to add the tomatoes, salt, pepper and allow the whole mixture to cook till mushy
red bell pepper (capsicum) - or yellow(6)tomato(1)salt and pepper - to taste - 16
At this stage, add the paprika and cumin powder and allow the spices to cook through
paprika powder - smoked(1/2 teaspoon)cumin powder (jeera)(1/2 teaspoon) - 17
Next, throw in the cooked kidney beans too
rice - cooked(2 cups)rajma (large kidney beans) - cooked(1/2 cup) - 18
Mash up a few of them to create a little thickness
- 19
The mixture should be glossy and rich
- 20
Add the cooked rice next, and toss together on a high flame till the rice is well incorporated
rice - cooked(2 cups)rajma (large kidney beans) - cooked(1/2 cup) - 21
Add the grated paneer, chopped coriander and chopped mint too and mix thoroughly
onion - finely chopped(1)paneer (homemade cottage cheese) - grated(1/4 cup)cheddar cheese - grated(1/2 cup)coriander (dhania) leaves - finely chopped(1/4 cup)tablespoons mint leaves (pudina) - chopped finely(3) - 22
Turn the flame off and add the grated cheddar and mix well
paneer (homemade cottage cheese) - grated(1/4 cup)cheddar cheese - grated(1/2 cup) - 23
The latent heat of the rice will cause the cheddar to melt a little
rice - cooked(2 cups)cheddar cheese - grated(1/2 cup) - 24
This is essential
- 25
When the peppers have roasted partially, remove them from the oven and allow them to cool
red bell pepper (capsicum) - or yellow(6)salt and pepper - to taste - 26
Allow the oven to continue to pre heat, so you can put the peppers back inside once you have stuffed them
red bell pepper (capsicum) - or yellow(6)salt and pepper - to taste - 27
Using a tablespoon, fill the peppers with the rice mixture, taking care to press it in and fill the cavity tightly
red bell pepper (capsicum) - or yellow(6)rice - cooked(2 cups)salt and pepper - to taste - 28
You may garnish the tops with coriander and grated cheddar cheese too
paneer (homemade cottage cheese) - grated(1/4 cup)cheddar cheese - grated(1/2 cup)coriander (dhania) leaves - finely chopped(1/4 cup) - 29
Line the stuffed peppers back on the baking tray and return them to the oven for another 15-17 minutes or until they begin to shrivel and char in some places
red bell pepper (capsicum) - or yellow(6)salt and pepper - to taste - 30
Remove from the oven and serve
- 31
Serve the Oven Roasted Stuffed Bell Peppers as an appetizer along with Enchiladas Stuffed With Beans and Tartare Dip Recipe as main course and followed by a dessert of Sticky Date (Fig) & Walnut Pudding Recipe with Toffee Sauce
red bell pepper (capsicum) - or yellow(6)salt and pepper - to taste
Rate this recipe
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Mexican Inspired Vegetarian Oven Roasted Stuffed Pepper Recipe
A vegetarian Mexican recipe with red bell pepper (capsicum) - or yellow, rice - cooked, onion - finely chopped. Ready in 1h 25m, serves 12.
Curated byMateo Hernandez🇲🇽
Estimated Nutrition Highlights
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Directions
31 steps- 1
To begin making the Mexican Inspired Vegetarian Oven Roasted Stuffed Peppers, the first step is to half-roast the peppers
red bell pepper (capsicum) - or yellow(6)salt and pepper - to taste - 2
Begin by preheating your oven at 200 degrees C for 15 minutes
- 3
Meanwhile, thoroughly wash the peppers and pat them completely dry
red bell pepper (capsicum) - or yellow(6)salt and pepper - to taste - 4
Then, slice the tops off to create a cavity in the peppers
red bell pepper (capsicum) - or yellow(6)salt and pepper - to taste - 5
Using a spoon, scoop out the seeds
- 6
You may need to also gently slice off a little from the bottom of the peppers, so as to flatten the peppers and stabilize them when placed upright
red bell pepper (capsicum) - or yellow(6)salt and pepper - to taste - 7
Next, line a baking tray with foil
- 8
Coat the peppers generously, on the outside with olive oil and line them on the baking tray, standing upright, with the open tops facing upwards
red bell pepper (capsicum) - or yellow(6)salt and pepper - to taste - 9
Place them in the oven, reduce the temperature to 180 degrees C and let them roast for 15 minutes, until they are partially roasted, but not cooked fully
rice - cooked(2 cups)rajma (large kidney beans) - cooked(1/2 cup) - 10
Take care to keep a watch over them, as they should not overcook and wilt down too much
- 11
In the meantime, prepare the rice filling
rice - cooked(2 cups) - 12
Warm some olive oil in a skillet
- 13
Add in the onions and garlic and toss it on a high heat until the onions are wilted and pale
onion - finely chopped(1)cloves garlic - minced finely(2) - 14
Add the chopped celery and sauté for 3-4 minutes
onion - finely chopped(1)celery - stalks(2)coriander (dhania) leaves - finely chopped(1/4 cup)tablespoons mint leaves (pudina) - chopped finely(3) - 15
The next step is to add the tomatoes, salt, pepper and allow the whole mixture to cook till mushy
red bell pepper (capsicum) - or yellow(6)tomato(1)salt and pepper - to taste - 16
At this stage, add the paprika and cumin powder and allow the spices to cook through
paprika powder - smoked(1/2 teaspoon)cumin powder (jeera)(1/2 teaspoon) - 17
Next, throw in the cooked kidney beans too
rice - cooked(2 cups)rajma (large kidney beans) - cooked(1/2 cup) - 18
Mash up a few of them to create a little thickness
- 19
The mixture should be glossy and rich
- 20
Add the cooked rice next, and toss together on a high flame till the rice is well incorporated
rice - cooked(2 cups)rajma (large kidney beans) - cooked(1/2 cup) - 21
Add the grated paneer, chopped coriander and chopped mint too and mix thoroughly
onion - finely chopped(1)paneer (homemade cottage cheese) - grated(1/4 cup)cheddar cheese - grated(1/2 cup)coriander (dhania) leaves - finely chopped(1/4 cup)tablespoons mint leaves (pudina) - chopped finely(3) - 22
Turn the flame off and add the grated cheddar and mix well
paneer (homemade cottage cheese) - grated(1/4 cup)cheddar cheese - grated(1/2 cup) - 23
The latent heat of the rice will cause the cheddar to melt a little
rice - cooked(2 cups)cheddar cheese - grated(1/2 cup) - 24
This is essential
- 25
When the peppers have roasted partially, remove them from the oven and allow them to cool
red bell pepper (capsicum) - or yellow(6)salt and pepper - to taste - 26
Allow the oven to continue to pre heat, so you can put the peppers back inside once you have stuffed them
red bell pepper (capsicum) - or yellow(6)salt and pepper - to taste - 27
Using a tablespoon, fill the peppers with the rice mixture, taking care to press it in and fill the cavity tightly
red bell pepper (capsicum) - or yellow(6)rice - cooked(2 cups)salt and pepper - to taste - 28
You may garnish the tops with coriander and grated cheddar cheese too
paneer (homemade cottage cheese) - grated(1/4 cup)cheddar cheese - grated(1/2 cup)coriander (dhania) leaves - finely chopped(1/4 cup) - 29
Line the stuffed peppers back on the baking tray and return them to the oven for another 15-17 minutes or until they begin to shrivel and char in some places
red bell pepper (capsicum) - or yellow(6)salt and pepper - to taste - 30
Remove from the oven and serve
- 31
Serve the Oven Roasted Stuffed Bell Peppers as an appetizer along with Enchiladas Stuffed With Beans and Tartare Dip Recipe as main course and followed by a dessert of Sticky Date (Fig) & Walnut Pudding Recipe with Toffee Sauce
red bell pepper (capsicum) - or yellow(6)salt and pepper - to taste
Rate this recipe
