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If you crave a quick and easy dinner without meat but full of flavor, then you must try these fantastic Vegetarian Stuffed Peppers. Prepare them in under an hour with some ingredients you surely have in your pantry: GOYA® Vegan Yellow Rice Mix and GOYA® Black Beans; plus GOYA® Adobo, GOYA® Red Enchilada Sauce, and cheese. A delicious vegetarian dish to enjoy any day of the week!
Ingredients
1 pkg. (7 oz.)
GOYA® Vegan Yellow Rice Mix
¼ cup
GOYA® Extra Virgin Olive Oil, divided
4
multicolored bell peppers, halved lengthwise and seeded
1 tbsp.
GOYA® Adobo All-Purpose Seasoning with Pepper, divided
1 can (15.5 oz.)
GOYA® Black Beans, drained and rinsed
1 can
(8.75 oz.) GOYA® Golden Corn, drained
1 can (8 oz.)
GOYA® Red Enchilada Sauce
⅓ cup
GOYA® Queso Fresco, crumbled
2 tbsp.
finely chopped fresh cilantro
Directions
Step 1
Preheat oven to 425°F.
Step 2
Prepare rice according to package directions.
Step 3
Grease 13 x 9-inch baking dish with 2 tbsp olive oil.
Step 4
Nestle bell peppers in prepared baking dish and season with 1 tsp adobo seasoning.
Step 5
In large bowl, stir together rice, black beans, corn, red enchilada sauce, remaining oil and remaining adobo seasoning. Spoon rice mixture evenly into peppers. Cover with foil.
Step 6
Bake for 25 minutes. Remove foil. Bake for 10 to 15 minutes or until peppers are tender and filling is heated through.
Step 7
Garnish with queso and cilantro.
New from Goya
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