Southwestern Meatless Stuffed Peppers

My last recipe post was Black Bean Corn Salsa With Roasted Cherry Tomatoes. You'll need that recipe handy to make these yummy meatless stuffed peppers.

You'll need about 2 cups of the salsa, depending on the size of your peppers - you want them stuffed - and you can use the rest as a salsa with chips or a side salad. It's better to make the Salsa recipe in advance so the flavors can mix together and pop.

Print Black Bean and Corn Salsa with Roasted Cherry Tomatoes Recipe

You'll need 5 medium green Bell peppers.

Put peppers in a saucepan and cover with boiling water. Add salt to the water. Boil for 10 minutes, then drain.

You'll need about two cups of the salsa.

Shred 1 and 1/2 cups of Apple Smoked Gruyere Cheese.

Mix 1 cup into the salsa. Set the other half cup aside for later.

Put your drained peppers upright into a baking dish.

Stuff them with the salsa cheese mixture.

Put a cherry tomato into each pepper and around the peppers.

Drizzle olive oil over the tomatoes.

Cover and cook for 45 minutes at 350 degrees F.

Sprinkle the 1/2 cup of shredded cheese over the peppers.

Put back into the oven for 5 minutes, uncovered, or until the cheese has melted.

Here's the recipe!

Southwestern Meatless Stuffed Peppers

As long as you have the Black Bean Corn Salsa With Roasted Cherry Tomatoes recipe, this will be a quick and easy and delicious meal! Print Recipe By Debi | Cabin Cleaver in A Taste of the West, Main Course, Meatless Web Page http://cabincleaver.blogspot.com/2015/10/southwestern-meatless-stuffed-peppers.html Prep: 15 minutes                                  Level: Easy Cook: 1 hour                                          Serves: 5 Ingredients: 2 cups of premade Black Bean Corn Salsa With Roasted Cherry Tomatoes 5 medium green Bell Peppers Boiling Water 1 teaspoon salt 12 cherry tomatoes, washed and dried 1 tablespoon extra virgin olive oil 1 1/2 cup shredded Apple Smoked Gruyere Cheese, grated and divided fresh spinach leaves, optional Directions: 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.