Description
Discover the vibrant and delicious world of Easy Vegetarian Stuffed Bell Peppers with Rice. This colorful dish is a wholesome combination of tender bell peppers filled with a savory blend of rice, fresh vegetables, and aromatic spices. Perfect for family dinners, meal prepping, or impressing guests, these stuffed peppers are not only nutritious but also customizable, allowing you to swap in your favorite grains or veggies. With their eye-catching colors and delightful flavors, these stuffed peppers will become a staple in your kitchen, making every meal feel special.
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
- 1/2 cup shredded mozzarella or cheddar cheese (optional)
- Fresh parsley or cilantro for garnish
Instructions
- Preheat oven to 375ยฐF (190ยฐC). Cut the tops off the bell peppers and remove seeds.
- In a skillet over medium heat, add olive oil and sautรฉ onions until translucent (3-4 minutes). Add garlic and cook for another minute.
- Stir in zucchini and mushrooms; cook until softened (about 5 minutes). Mix in diced tomatoes and black beans; season with paprika, cumin, salt, and pepper.
- In a mixing bowl, combine cooked rice with the vegetable mixture until evenly mixed.
- Stuff each pepper with the rice filling. If desired, top with shredded cheese.
- Place peppers upright in a baking dish; add a splash of water at the bottom to help steam. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes until tender.
- Garnish with fresh parsley or cilantro before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 stuffed bell pepper (approximately 227g)
- Calories: 250
- Sugar: 3g
- Sodium: 290mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 10mg
Keywords: Feel free to use quinoa or couscous instead of rice for variety. Add seasonal vegetables like corn or spinach for extra nutrition. Prepare the filling ahead of time to save on prep when you're ready to bake.