Description
A colorful and nutritious recipe for easy vegetarian stuffed bell peppers filled with a savory mixture of rice, vegetables, and spices, topped with melted cheese for a comforting meal.
Ingredients
Scale
Main Ingredients
- 4 large bell peppers (red, green, yellow, or orange)
- 1 cup cooked rice (white, brown, or wild)
- 1 tablespoon olive oil
- 1/2 cup diced onions
- 2 cloves garlic (minced)
- 1/2 cup diced zucchini
- 1/2 cup diced mushrooms
- 1/2 cup canned diced tomatoes (drained)
- 1/2 cup black beans (or chickpeas, rinsed and drained)
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional Ingredients
- 1/2 cup shredded mozzarella or cheddar cheese
- Fresh parsley or cilantro for garnish
Instructions
- Prepare the Bell Peppers: Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and carefully remove the seeds and membranes. Optionally, pre-bake the peppers for 10 minutes or blanch them in boiling water for 2-3 minutes to soften before stuffing.
- Cook the Filling: Heat olive oil in a large skillet over medium heat. Sauté the diced onions and minced garlic until fragrant, about 2 minutes. Add the diced zucchini and mushrooms, cooking until tender, approximately 5 minutes. Stir in the drained diced tomatoes, black beans, paprika, ground cumin, salt, and black pepper. Continue cooking for an additional 3 minutes to blend flavors.
- Combine Filling with Rice: Remove the skillet from heat and mix the vegetable mixture with the cooked rice until fully and evenly combined. Adjust seasoning to taste if needed.
- Stuff the Bell Peppers: Place the prepared bell peppers upright in a baking dish. Generously fill each pepper with the rice and vegetable mixture. If desired, top each stuffed pepper with shredded mozzarella or cheddar cheese.
- Bake the Stuffed Peppers: Pour a small amount of water or tomato sauce into the bottom of the baking dish to help keep the peppers moist while baking. Cover the dish with foil and bake for 25-30 minutes. Then remove the foil and bake uncovered for an additional 10 minutes or until the cheese on top is melted and golden brown.
- Garnish and Serve: Remove the stuffed peppers from the oven and allow them to cool slightly. Garnish with freshly chopped parsley or cilantro before serving for a fresh burst of flavor and color.
Notes
- You can substitute black beans with chickpeas for a different flavor and texture.
- Pre-baking or blanching the peppers makes them softer and easier to eat.
- Use brown or wild rice for a nuttier flavor and added fiber.
- For a vegan version, omit the cheese or use a plant-based cheese alternative.
- Leftover stuffed peppers can be refrigerated for up to 3 days and reheated in the oven.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: Vegetarian American
Nutrition
- Serving Size: 1 stuffed bell pepper
- Calories: 280
- Sugar: 6g
- Sodium: 420mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 15mg
Keywords: vegetarian stuffed peppers, easy stuffed bell peppers recipe, rice stuffed peppers, healthy vegetarian dinner, baked stuffed peppers
