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Vegetarian Stuffed Peppers

meggan
  • 60 minutes
  • Serves 4

INGREDIENTS

Salt and freshly ground black pepper

4

large bell peppers (any color)

1 tbsp

olive oil

1/4 cup

onion (finely chopped)

3 cloves

garlic (minced)

2

chipotle peppers in adobo sauce (seeded and minced)

1 cup

frozen corn

1 15 ounce can

black beans (rinsed)

1 1/2 cups

Monterey Jack cheese (shredded and divided)

1 cup

cooked rice

1 14 ounce can

diced tomatoes (drained)

2 tbsp

fresh cilantro (or parsley, chopped)

1/2 cup

tortilla chips (crushed)