Mexican Stuffed Bell Peppers

These Mexican Stuffed Bell Peppers offer a delightful combination of flavors and textures, featuring roasted bell peppers filled with a savory mixture of tomatoes, green chiles, onions, garlic, and spices. Topped with fresh cilantro and a hint of jalapeño heat, they are both satisfying and nutritious, making them a perfect option for a healthy dinner or lunch. This dish is vegetarian and can easily be made vegan by omitting any cheese toppings, ensuring it meets various dietary preferences.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup cooked rice (or quinoa)
• 1 can diced tomatoes (14.5 oz)
• 1 can green chiles (4 oz)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 jalapeño, diced (optional for extra heat)
• 1/4 cup tomato juice
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste
• Olive oil for drizzling

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
3. In a skillet, heat a tablespoon of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
4. Add the minced garlic, diced jalapeño (if using), cumin, oregano, salt, and pepper. Cook for another minute until fragrant.
5. Mix in the canned tomatoes, green chiles, cooked rice (or quinoa), and tomato juice. Stir well to combine and let simmer for 5 minutes.
6. Remove from heat and stir in the chopped cilantro.
7. Spoon the filling into each bell pepper, packing it down gently. Drizzle a little olive oil over the peppers.
8. Cover the baking dish with aluminum foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10 minutes, until the peppers are tender.
9. Garnish with extra cilantro before serving.