Southwestern Meatless Stuffed Peppers

As long as you have the Black Bean Corn Salsa With Roasted Cherry Tomatoes recipe made in advance, this will be a quick, easy and delicious meal!

By Debi | Cabin Cleaver

in A Taste of the West, Main Course, Meatless

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Prep: 15 minutes                                  Level: Easy

Cook: 1 hour                                          Serves: 5


Preheat oven to 350 degrees F.

Cut tops from peppers, remove membrane and seeds. Put peppers in a saucepan and cover with boiling water. Add salt to the water. Cook for 10 minutes. Drain. Place peppers in a baking dish so they stand on end. 

Mix 2 cups of the Salsa with 1 cup shredded cheese. Spoon mixture into peppers. Place cherry tomatoes on top of and around the peppers. Drizzle olive oil over the tomatoes.

Cover and cook for 45 minutes.

Uncover and sprinkle remaining 1/2 cup of shredded cheese. Place back into the oven uncovered for 5 minutes or until cheese has melted.

Serve alone or over fresh spinach leaves.