Meatless Stuffed Peppers

Meatless Stuffed Peppers by

Kelli Smith and Erin Barnett


Serves: 4


  • 3 bell peppers, halved and seeded, membranes removed
  • 2 tbsp. olive oil
  • 1 (16 oz.) jar Abby J’s Black Bean and Herb Salsa
  • 1 container of Ingles store-made pico de gallo
  • 1 (15 oz.) jar of Laura Lynn pinto beans, drained and rinsed
  • 2 (8.5 oz.) pouch of jasmine rice, cooked
  • 1 small bunch of cilantro
  • 1 fresh lime


  1. Slice and prep your peppers and place them in a baking dish, drizzle with 1 tbsp. olive oil.
  2. In medium sized mixing bowl, combine salsa, beans, and rice.
  3. Scoop equal amounts of salsa mix into peppers, top with remaining olive oil.
  4. Bake in oven at 350°F for about 20 minutes, until peppers soften.
  5. Top with fresh pico de gallo, cilantro, and fresh lime juice.