These vegetarian stuffed peppers are so hearty they will even please the meat eaters in your life! Loaded with veggies, and fresh flavors!
Feel free to switch up the recipe ingredients based on what’s in your cupboard. Swap the corn for another kind of bean, replace the Rotel tomatoes with regular diced tomatoes. This recipe is very forgiving and does not have to be followed exactly. The same goes for the spices. If your family likes it spicy, add more chiles in adobo. If not, omit them entirely. Don’t be afraid to customize this recipe and make it your own!
If you end up having stuffing left over after filling all the peppers, just pile it on top of the stuffed peppers. The ingredients will shrink ever so slightly as they bake, making room for a little more filling in each pepper! Or you can save that extra filling and make a yummy sheet pan quesadilla!
Your peppers might take a little less time or a little more time to bake depending on their size. I like to check the peppers after 30 minutes and then every 5-10 minutes after that until they are tender, but still have just a bit of a bite. You don’t want your stuffed peppers to overcook and be mushy, so err on the side of less bake time.
Keywords: stuffed peppers, southwest stuffed peppers, enchilada stuffed peppers