Grammy's Kitchen · Stuffed Peppers · Vegetarian Stuffed Peppers
One of 39 stuffed peppers recipes we measured
from tastesbetterfromscratch.com
It ranks #2 of 39 for richness among the stuffed peppers recipes we compared. 39 cooks on tastesbetterfromscratch.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 39.
| this recipe | typical | |
|---|---|---|
| aromatics | 134% | 23% |
| liquid | 0% | 9% |
| vegetables and beans | 227% | 137% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 720 g | 6 sweet bell peppers ( (red, yellow, or orange)) |
| 278 g | 1 1/2 cups cooked rice ((white, brown, cauliflower rice or quinoa)) |
| 14 g | 1 Tablespoon olive oil |
| 150 g | 1 small onion (, diced) |
| 9 g | 3 garlic cloves (, minced) |
| 411 g | 1 14.5 ounce can diced tomatoes with green chiles (, mild) |
| 397 g | 1 14 oz can black beans (, drained and rinsed) |
| 154 g | 1 cup frozen corn |
| 600 g | 4 green onions (, chopped) |
| 12 g | 2 Tablespoons Taco Seasoning* |
| 2 g | 3/4 teaspoon black pepper (, plus more to taste) |
| 170 g | 1 1/2 cups shredded cheese (, Mexican blend or pepperjack cheese, divided) |
| 25 g | 1/4 cup chopped fresh cilantro |
Method: 5 steps, published by tastesbetterfromscratch.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“A keeper although I have made some changes to satisfy my picky family I will share. FYI: We did not like this recipe using green peppers. The red were delicious and we prepare them cut in half as they are very filling. I chop the tops I remove from the peppers” — a cook, 5.0★
“I cooked my rice in vegetable stock for extra flavor. I used red and orange pepper. The peppers were blanched in the microwave for 5 minutes instead of in the oven. I cut the peppers in half, pole to pole and filled them with the rice mixture. This works great” — a cook, 5.0★