Description
Colorful bell peppers stuffed with a hearty mixture of rice, vegetables, and savory seasonings, these Vegetarian Stuffed Bell Peppers make a wholesome and satisfying meatless meal.
Ingredients
Units
Scale
- 4 large bell peppers (any color), tops cut off and seeds removed
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 zucchini, diced
- 1 cup cooked rice
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup diced tomatoes (canned or fresh)
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 1/2 cup shredded cheese (cheddar or Mexican blend, optional)
- 2 tablespoons chopped fresh parsley or cilantro (for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Sauté onions and garlic until softened, about 2-3 minutes.
- Add zucchini and cook for another 3-4 minutes.
- Stir in cooked rice, black beans, corn, diced tomatoes, cumin, paprika, salt, and pepper. Cook for 5 minutes until everything is well combined and heated through.
- Stuff each bell pepper with the rice mixture and place them upright in a baking dish.
- Top with shredded cheese if using.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake an additional 10 minutes until cheese is melted and peppers are tender.
- Garnish with parsley or cilantro before serving.
Notes
- Use quinoa instead of rice for a protein-rich alternative.
- You can prepare the filling ahead of time and refrigerate until ready to bake.
- Make it vegan by omitting cheese or using a plant-based cheese.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320
- Sugar: 7g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 10mg