Description
Vegetarian Stuffed Bell Peppers with Rice is a vibrant and nutritious dish that makes for a delightful and satisfying meal. These colorful bell peppers are packed with a savory blend of seasoned rice, black beans, fresh veggies, and aromatic spices, all baked to tender perfection. Each bite offers a wonderful mix of textures and flavors, making it an excellent choice for busy weeknights or festive gatherings. This versatile recipe allows for easy customization based on personal preferences, whether you want to add more vegetables or different grains. Pair these stuffed peppers with a fresh garden salad or quinoa pilaf to create a wholesome dining experience that everyone will love.
Ingredients
- 4 large bell peppers (red, yellow, or green)
- 2 cups cooked rice (brown or white)
- 1 can (15 oz) black beans, rinsed
- 1 medium onion, chopped
- 2–3 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
- 1 tsp cumin
- ½ tsp chili powder
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove seeds; place them upright in a baking dish.
- In a skillet over medium heat, sauté onions and garlic until soft. Add diced tomatoes, rice, and black beans; stir to combine.
- Mix in cumin and chili powder; adjust seasoning as needed.
- Stuff each pepper with the mixture until level with the edges.
- Cover loosely with aluminum foil and bake for 30 minutes. Remove foil for the last 10 minutes to brown tops.
Notes
– Feel free to add other ingredients like corn or cheese for extra flavor.
– Leftovers can be stored in an airtight container in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 stuffed pepper (200g)
- Calories: 240
- Sugar: 4g
- Sodium: 350mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg