MEXICAN CORN SOUP VEGETARIAN RECIPES
VEGETARIAN MEXICAN RECIPES - BBC GOOD FOOD
These vibrant, veggie Mexican dishes are bursting with spice, salsa and sunshine. Serve up our tacos, tostadas, salads and soups to feed a crowd.
Provided by Good Food team
Number Of Ingredients 1
VEGETARIAN MEXICAN INSPIRED STUFFED PEPPERS | ALLRECIPES
I created this so it's not too spicy, but is packed with flavor. My kids loved it! For variety, add corn or other vegetables or switch to other chopped tomato varieties (chiles, jalapenos, etc.). Follow the boiling method prior to baking if you don't want a crispy bell pepper. If you have small peppers, use more of them for this recipe. They taste great with a dollop of sour cream on top.
Provided by donnam
Categories Mexican Recipes
Total Time 55 minutes
Prep Time 15 minutes
Cook Time 40 minutes
Yield 4 stuffed peppers
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of water and 1 tablespoon salt to a boil; cook green bell peppers in the boiling water until slightly softened, 3 to 4 minutes. Drain.
- Heat olive oil in a skillet over medium heat; cook and stir onion in the hot oil until softened and transparent, 5 to 10 minutes.
- Mix rice, black beans, tomatoes, and cooked onion in a large bowl. Add chili powder, garlic salt, cumin, 1/2 teaspoon salt; stir until evenly mixed. Fold 1 1/2 cups Mexican cheese blend into rice mixture. Spoon rice mixture into each bell pepper; arrange peppers in 9x9-inch baking dish. Sprinkle peppers with remaining Mexican cheese blend.
- Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes.
Nutrition Facts : Calories 508.7 calories, CarbohydrateContent 55.5 g, CholesterolContent 54.9 mg, FatContent 22.8 g, FiberContent 12 g, ProteinContent 23.8 g, SaturatedFatContent 13.6 g, SodiumContent 3755.9 mg, SugarContent 4.9 g
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