Vegetarian Mexican Inspired Stuffed Peppers

Vegetarian Mexican Inspired Stuffed Peppers


  • 1 tablespoon salt
  • 4 large green bell peppers - tops, seeds, and membranes removed
  • 1 tablespoon olive oil
  • ┬Ż cup chopped onion
  • 2 cups cooked rice
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (14.5 ounce) can chili-style diced tomatoes
  • 1 teaspoon chili powder
  • 1 teaspoon garlic salt
  • ┬Ż teaspoon ground cumin
  • ┬Ż teaspoon salt
  • 1 cup┬áshredded Mexican cheese blend


  1. 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.
  2. 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. 
  3. Add 1/2 cup water in your Clay pot. Place the stuffed bell peppers in VitaClay. Close lid and cover. Set on "stew" to cook for 20 minutes.
  4. At the end of cooking, open your cooker covers, sprinkle peppers with remaining Mexican cheese blend. Close the cover to let the cheese melt.
  5. Enjoy!

    Leave a comment

    Comments will be approved before showing up.

    News & Updates