Description
Fast, low-fat, and wholesome, this hearty Inside-Out Southwestern Stuffed Peppers is brimming with rainbow veggies and aromatic Southwestern spices!
Ingredients
Skillet Ingredients:
- 1 cup red onion, fine diced
- 1 jalapeno pepper, seeded, fine dice
- 1 red bell pepper, small dice
- 1 green bell pepper, small dice
- 2 Tablespoons minced garlic
- ¼ cup low-sodium vegetable broth *
- ¼ cup water (or broth)
- 2 Tablespoon nutritional yeast (+/-)
- 1 teaspoon lime juice (+/-)
- 1 – [ 14 oz. can ] petite diced tomatoes *
- 1 – [ 15 oz. can ] black beans, drained and rinsed *
- 1 – 15 oz. can ] corn, drained *
Herb/Spice Ingredients:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 Tablespoons dried minced onions
- 1 teaspoon smoked paprika (+/-)
- 1 teaspoon cumin (+/-)
- 2 teaspoons chili powder (+/-)
- ½ teaspoon Mexican oregano (optional) *
- 1 teaspoon sea salt (+/-) *
- 1/8 teaspoon black pepper
Optional Ingredients/Toppings:
- Avocado slices
- Pickled/Fresh jalapeno slices
- Fresh cilantro
- Lime wedges
Serving Ideas:
- Steamed rice
- Baked potatoes
Instructions
- Measure out the Herb/Spice ingredients into a small bowl, mix well, set aside.
- In a large ceramic/enamel-lined Dutch oven, skillet or similar stock pot, add the diced onions, jalapenos, and bell peppers, sauté over medium-high heat until the veggies begin to soften, approximately 7 to 9 minutes, stirring periodically to prevent burning. Add a tablespoon or so of water if they start to stick and/or to prevent burning.
- Add the minced garlic, Herb/Spice mix, sauté for 1 minute stirring constantly to allow the spices to release their fragrance, then add the water, vegetable broth, and petite diced tomatoes, stir well, scraping the bottom of the pan to deglaze it. Then all the remaining Skillet Ingredients, stir to combine, increase the heat to a boil, then immediately lower to a simmer. Cover and simmer over low heat for 5 minutes.
- Serve over steamed rice (or baked potatoes) and top your favorite toppings.
Notes
*Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
*Mexican Oregano: If you don’t have Mexican Oregano on hand, you can use regular oregano or just leave it out.
*Spices: You can use as little or as much spices as you wish to get the desired flavor as most chili powders have varying levels of heat and spiciness. Start on the low end and build up.
*Jalapeno Peppers: Jalapeno peppers have varying levels of heat. You may need to ramp up some spices if the jalapeno pepper you are using is mild.
*Flavor Substitutes: You can exchange the petite diced tomatoes for fire-roasted petite diced tomatoes. You can do the same with the corn, you can substitute the corn for fire-roasted corn for extra depth of flavor.
*Broth: This dish has a nice amount of “sauce” with it. If you find that the dish is too dry after refrigerating, in other words, all the sauce got soaked up, then add a little more water or veggie broth, or you can add some of your favorite salsa to boost up the flavor after refrigeration.
*Beans: Feel free to use your favorite beans.
*Veggies: Feel free to add your favorite veggies: squash, zucchini, etc. If adding additional veggies, you may wish to scale back on other major ingredients like corn and beans to avoid a dry dish.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Makes: 5 to 6 servings
*Storage: Refrigerate, use within 5 days.