Spicy Vegetarian Stuffed Peppers

These vegetarian stuffed peppers have plenty of hot peppers mixed with rice and Monterey Jack cheese for a spicy vegetarian side or main dish. Serve with sour cream and salsa.

Preheat oven to 375 degrees F (190 degrees C). Heat olive oil in a large skillet over medium heat; cook and stir onion, poblano chile pepper, jalapeno pepper, and garlic in the hot oil until...


Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 poblano chile pepper, chopped
  • 1 jalapeno pepper, chopped
  • 2 cloves garlic, chopped
  • 2 (14 ounce) packages boil-in-bag rice
  • 3 cups vegetable broth
  • 1 (10 ounce) can diced tomatoes with green chile peppers
  • 1/2 cup corn
  • salt and ground black pepper to taste
  • 4 large green bell peppers - tops, seeds, and membranes removed (tops reserved)
  • 1 cup shredded Monterey Jack cheese, divided
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons panko bread crumbs

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