Vegetarian Stuffed Bell Peppers
A delightful and nutritious meal option featuring vibrant bell peppers filled with a hearty mixture of rice, beans, and spices, perfect for weeknight dinners.
Ingredients
For the stuffing
- 1 cup Cooked Rice Either white or brown for desired texture
- 1 can Black Beans (15 oz), rinsed and drained Provides protein and fiber
- 1 cup Corn Can be fresh, frozen, or canned
- 1 can Diced Tomatoes (15 oz), with juices Adds moisture and acidity
- 1 medium Onion, diced finely Enhances flavor
- 2 cloves Garlic, minced Adds a fragrant punch
- 1 teaspoon Cumin Brings warmth and depth
- 1 teaspoon Paprika Adds smokiness
- Salt and Pepper to taste For seasoning
- 1 cup Cheese (optional), shredded Choose cheddar or mozzarella for topping
For the peppers
- 4 large Bell Peppers Any color preferred
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes.
Making the stuffing
- In a skillet over medium heat, sauté diced onions and minced garlic until soft, about 3 to 5 minutes.
- In a bowl, combine the sautéed onion and garlic with cooked rice, black beans, corn, diced tomatoes, cumin, paprika, salt, and pepper. Mix well.
Stuffing the peppers
- Stuff each bell pepper with the rice and bean mixture, packing tightly.
- If desired, sprinkle cheese on top of each filled pepper.
- Place the stuffed peppers upright in a baking dish.
Baking
- Cover the baking dish with aluminum foil and bake for 25 to 30 minutes.
- Remove the foil and bake for an additional 10 minutes until the peppers are tender.
- Let the stuffed peppers cool slightly before serving warm.
Notes
For variations, feel free to experiment with different vegetables in the stuffing, or use quinoa for an alternative base. Consider tasting the mixture before stuffing to adjust seasonings!