Mexican Inspired Vegetarian Oven Roasted Stuffed Pepper Recipe
Oven Roasted Stuffed Peppers are an exciting and flavorful way to transform leftover rice into a delicious and satisfying dish. This vegetarian recipe combines hearty ingredients like kidney beans, cheese, and spices to create a colorful and vibrant meal that captures the essence of Mexican cuisine. Perfect as an appetizer or a light main dish, these stuffed peppers are sure to please both vegetarians and meat-eaters alike. With layers of warm, savory filling and tender roasted bell peppers, it’s a recipe you’ll want to keep coming back to.
Recipe Details
- Cuisine: Mexican
- Course: Appetizer
- Diet: Vegetarian
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Serves: 6
Ingredients
| Ingredient | Quantity |
|---|---|
| Red Bell Pepper (Capsicum) | 6 (or yellow, or both) |
| Rice (cooked) | 2 cups |
| Onion (finely chopped) | 1 medium |
| Tomato (chopped) | 1 large |
| Garlic (minced) | 2 cloves |
| Celery (finely chopped) | 2 stalks |
| Rajma (Large Kidney Beans, cooked) | 1/2 cup |
| Paprika powder (smoked or red chili) | 1/2 teaspoon |
| Cumin powder (Jeera) | 1/2 teaspoon |
| Paneer (Homemade Cottage Cheese, grated) | 1/4 cup |
| Cheddar cheese (grated) | 1/2 cup |
| Salt and Pepper | To taste |
| Coriander (Dhania) Leaves (finely chopped) | 1/4 cup |
| Mint Leaves (Pudina, chopped) | 3 tablespoons |
Instructions
Prepping the Peppers:
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Preheat the Oven: Begin by preheating your oven to 200°C (392°F) and allow it to heat for about 15 minutes.
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Prepare the Peppers: While the oven heats, wash and dry the bell peppers thoroughly. Slice the tops off, creating a cavity inside. Use a spoon to remove the seeds, being careful not to tear the sides. If necessary, trim the bottoms slightly to ensure the peppers stand upright during roasting.
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Roast the Peppers: Line a baking tray with aluminum foil and coat the peppers with a light drizzle of olive oil, making sure the outside is well-covered. Arrange the peppers standing upright on the tray, with the hollowed-out sides facing upwards. Roast in the oven for about 15 minutes at 180°C (356°F), or until the peppers are partially tender but not overly soft. Remove them from the oven and set aside to cool slightly.
Preparing the Rice Filling:
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Sauté the Aromatics: Heat a tablespoon of olive oil in a skillet over medium heat. Add the finely chopped onions and minced garlic, cooking for a few minutes until the onions are soft and translucent.
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Add Vegetables: Add the chopped celery to the skillet and sauté for 3–4 minutes until it softens. Stir in the chopped tomato, salt, and pepper, and let it cook until the tomato breaks down into a mushy consistency.
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Spice it Up: Sprinkle in the paprika powder and cumin powder, stirring them into the mixture until the spices release their aroma.
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Incorporate the Beans: Add the cooked kidney beans to the mixture, mashing a few of them with the back of your spoon to create a slightly thickened texture. Continue to stir for a few more minutes until the mixture is well-blended.
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Combine Rice and Cheese: Add the cooked rice to the skillet, stirring on high heat until the rice is well coated and mixed with the vegetable and bean mixture. Stir in the grated paneer, chopped coriander, and mint leaves, mixing until everything is fully combined. Turn off the heat and fold in the grated cheddar cheese, allowing the residual heat from the rice to melt it slightly into the mixture.
Stuffing the Peppers:
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Fill the Peppers: Once the peppers have cooled enough to handle, stuff them generously with the prepared rice mixture. Press down gently to ensure the filling is compact, leaving a little room at the top to garnish with extra cheese and coriander, if desired.
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Final Roasting: Place the stuffed peppers back on the baking tray and return them to the oven for another 15–17 minutes, or until the peppers are fully tender and the tops begin to slightly char and shrivel. This gives the peppers a nice roasted flavor and crispy texture.
Serving:
- Serve: Once the peppers are done roasting, remove them from the oven and let them rest for a few minutes before serving. These Mexican-inspired stuffed peppers make a great appetizer, but can also serve as a light main course. Serve alongside Enchiladas Stuffed with Beans and Tartare Dip as a main dish and finish the meal with a delicious Sticky Date & Walnut Pudding with Toffee Sauce for dessert.
Tips & Variations:
- Spicy Kick: If you prefer a spicier filling, consider adding finely chopped green chilies or a dash of hot sauce to the rice mixture.
- Cheese Variations: Feel free to experiment with different types of cheese, such as mozzarella or a spicy pepper jack, for a different flavor profile.
- Make Ahead: You can prepare the rice mixture and partially roast the peppers ahead of time. Assemble the dish and finish the roasting just before serving for a quick and easy meal.
- Topping Options: For an added layer of flavor, top the stuffed peppers with a dollop of sour cream or a sprinkle of crumbled tortilla chips before serving.
These Mexican Inspired Vegetarian Oven Roasted Stuffed Peppers are a vibrant and hearty dish that’s perfect for any occasion. With a balance of fresh vegetables, rich spices, and melty cheese, they are sure to become a favorite in your recipe collection.
