Hot and Flavorful Vegetarian Stuffed Peppers

Ingredients 0/14

Step 1

Gently heat your oven to 375°F (190°C). In a large skillet, warm up some olive oil over medium heat, then add the chopped onion, poblano, jalapeno, and garlic. Cook everything together, stirring now and then, until the onions and peppers soften—about 5 to 6 minutes. Next, stir in the rice and let it cook for a few minutes until it starts to turn golden.

Step 2

Pour in the vegetable broth, diced tomatoes with green chiles, and corn. Bring the mixture to a boil, then lower the heat and let it simmer gently until the liquid is mostly absorbed, which should take around 7 to 10 minutes. Season with salt and pepper, then mix in half a cup of Monterey Jack cheese and some fresh cilantro. Take the pan off the heat and let the filling cool a bit.

Step 3

While that’s cooling, pop the tops back on the green bell peppers and wrap each one loosely in foil. Place them in the oven and bake for about 15 to 20 minutes until they’re just tender. Once done, take them out and turn the oven down to 350°F (175°C). Let the peppers cool completely for about 20 minutes.

Step 4

Stand the peppers up in an 8x8-inch baking dish. If they’re wobbly, use the foil you saved to help prop them up. Spoon the rice mixture into each pepper, then sprinkle the tops with panko breadcrumbs and the rest of the Monterey Jack cheese. Put the pepper tops back on and bake everything again until the cheese melts and turns bubbly, roughly 25 to 30 minutes. Enjoy!