- These vegetarian stuffed
peppers are super flavorful and so easy to make. I'm Justin from Cooking With Coit, I specialize in clean comfort cooking. (upbeat music) And remember, if you love this recipe, make sure you hit those
like and subscribe buttons. Let's get started. Before we get started
with the cooking process, let's go over the ingredients
you need to make this recipe. Bell peppers, you need four of these. Roma tomatoes, black beans, drained and rinsed. Three cloves of garlic, one half of a yellow onion, my taco seasoning recipe, or any taco seasoning that you like. Fresh or frozen corn. My red rice recipe, also known as Mexican rice. Four green onions, and any cheese that you
want to sprinkle on top. And for the special equipment,
all you need is a sheet pan. So the first thing we're going to do is cut our bell peppers perfectly in half. So here's the thing, the most difficult part about this will be the very first part of the cut, because you've got to
get through the stem. I implore you. Please go slow and be careful because I don't want to see
anyone cutting their finger off. First put the knife in there, just wedge it right into the stem, go nice and slow. We'll go back and forth. And then once you feel
like you're through, all the way down. And there we go. Okay, we're going to cut
all of these in half first. You know, one little creative
note I have for this recipe. And this is like purely aesthetic. It has nothing to do with like the flavor or the taste of how things
are going to come out. Is when I buy my bell peppers
from the grocery store, unfortunately they trim the stem. So normally there's like
this nice long stem here. It's just like a nice look. And I don't know why my grocery store cuts the stem off nice and short. Just kind of makes this not
look as nice as it could. Again, it has nothing to
do with the end result of the flavor. It's just this little aesthetic thing that I wish I could buy bell
peppers with a long stem. Okay, take a little paring knife, and what we're going to do is remove any of the sort of
excess like white membranes and the seeds. We want to get them out of there because essentially these bell peppers are going to become little bowls, so we want to have as
much space to work with in there as we can. So what you're going to do is you're going to take
a little pairing knife and you're going to cut any of this excess white membrane out. And you also want to
remove all of the seeds out of here too. So once you do a couple
cuts, just like this, and then cut out this little part here and then just give it a little
tap right on the back here and all the seeds and
everything else should fall out. And what you should be left
with is a nice open bell pepper. Next thing we're gonna do is
drizzle a little olive oil all over these peppers before we pop them in the oven. I'm going to use my favorite
olive oil spray to do that. I just feel like I can
be a little more precise with how much oil I'm putting on, and I only really need
to put a light coating on to keep it a little healthier. So let's just spray a little bit here. Just give each one a little spray. You don't have to be worried about exactly them being
perfectly even all over. There we go. Perfect. Okay, I've preheated my oven
to 400 degrees Fahrenheit. And now I'm going to pop these peppers in. I'm going to cook anywhere
between 20 to 25 minutes until the skin is a little bit blistery. I'll show you what that
looks like when we get there. Next thing we're going to
do is to prepare our veggies that are going to go inside the stuffing of the bell peppers. So we're first going to start
with one half of an onion and we're going to dice it. Now, what we're going to do is transfer this diced
onion into this bowl. And when you put the onions in the bowl, just set this aside. We're not going to combine our
other veggies with the onions because when we saute our veggies, we're going to start with the onion and get that soft before
we saute the rest of it. So next up, we are going to
mince three cloves of garlic. And then just push your garlic on one side and then let's move on
to our green onions. So we're just going to give
these a little bit of chunk. Both the whites and the greens. And last but not least, we're going to dice up
two of our Roma tomatoes. Now we're going to move on
to sauteing our veggies. So let's put a little bit
of olive oil in our pan, just about a tablespoon is fine. And then we are going
to toss in our onions and we're going to cook them until they have just softened a bit. (pan sizzling) That should be anywhere between
like two and four minutes. Next we're going to add
in our diced tomato, let's drop that right into the pan. And we're going to cook this
tomato and onions together for anywhere between
three and five minutes. What we want to see is that the tomatoes have broken down a little bit and have gotten a little
bit more for tender. Okay, let's check on our bell peppers and see how they're doing. All right. So this is what
I want to show you guys. So check this out. So this is looking really good. We're starting to see nice
blistering in the skin and the edges are getting
a little bit kind charry, just like this one. That's really nice, but I do think they have a
couple more minutes to go. So let's let them go the full time. That's going to be just about another three and a half minutes, which bring us to about 20 minutes total. All right, so everything is
softened nicely in this pan. Now we're going to add in the
garlic and my taco seasoning. So let's add the garlic first. At this point in the recipe, when you put these
ingredients in this pan, this is going to be a ton of flavor and a ton of great smell
coming off of these. So this is going to get really fun now. So there is the garlic, let's drop in this taco seasoning. I think I had a little bit more
than two tablespoons in here of the taco seasoning. Two tablespoons is the
measurement we want to use. I think that's one tablespoon. Let's do a little bit more. That might've been a
tablespoon and a half. I think this amount should be good. Okay, so let's give
everything a nice mix together and make sure your heat isn't too high, cause we definitely don't
want to burn the spices. So I'm going to turn mine
down just a little bit and just mix everything around. Oh, the smell. So good. Whenever you heat up the spices, that is when you get
these really great smell coming off of them. All right, so all we're going to do is let this sit in the pan and saute for anywhere between
30 seconds to a minute, but don't let it go too long 'cause we don't want to burn anything. All right, so now guys, we're going to add in the black beans, this is a one can have drained
and rinsed black beans. We're also going to add in our corn, I chose to use frozen corn because I always have
frozen corn in my freezer. And I feel like there's never
that much of a difference between frozen and fresh corn. So drop in your corn. And we're also going to
drop in our green onion that we chopped earlier. So what we want to do now is not so much cook everything a lot more, but really just get
everything heated throughout. Guys, I almost completely
forgot about the rice, my brain today. So let's take one cup and
we're going to scoop it and drop it into this pan. This is my very special red rice recipe. Also known as Mexican rice. You can find it on my website, but I will also link it into description. And I'm going to try not to forget. And we just want to, again, let
this kind of heat throughout you don't really need to
be worrying about this rice because it's already been cooked. All right, so I think our
bell peppers are also done. Let's grab those out. Yes, these look so good. Check those out. Amman, get a shot of these guys. Look at how beautiful these
bell peppers are looking. All right guys, so now is the fun part. We're going to assemble
the stuffed peppers. So grab a spoon and a
little bit of the mixture and then we're going to drop it right into each one of these bell peppers. And you know, you want to
fill them up most of the way, but keep in mind we are also going to add a little bit of cheese on top. So maybe just take them right up to the top of the bell pepper. And don't go further than that. We don't want the cheese
to be spilling out and burning on the sheet pan. Okay, so now for everyone's
favorite part of every video, when we add the cheese, let's take a little bit of this cheese and we're going to add it right on top each one of these bell peppers. And I hope when you took
these bell peppers out that you didn't turn your oven off. 'Cause we got to leave it hot. 'Cause we're going to put these back in and let the cheese melt. You can go as crazy or
as healthy as you want with the cheese. It's completely up to you. I'm kind of somewhere
in the middle, I think. Not gratuitous cheese, but also not like super healthy
amount of cheese either. So let's take these peppers and we're going to put
them back into the oven and we're going to let them cook. Really, they're not really cooking. We're going to let them heat up and melt the cheese for
just about 10 minutes. All right guys, I think these stuffed bell
peppers are completely done. Let's give him a check. Oh yes. Oh my gosh. Look at how good these look. Oh, beautiful. Okay. These look so incredible. I cannot wait to give them a try, but before I do, if you love this recipe and you want to see more just like it, check out my healthy recipes playlist. Okay, let's give these a try. I gotta get a cheesy bite. Wow. These stuffed peppers are so perfect. They are packed full of healthy vegetables and also you've got rice,
so they're quite filling. Guys, you really gonna love these. You definitely have to try them. I'll see you in the next video.
