Description
Experience a delightful culinary adventure with these Vegetarian Stuffed Bell Peppers filled with a savory mix of rice, vegetables, and spices. This colorful dish is not only delicious but also packed with nutrition, making it a hit for any gathering.
Ingredients
- Bell Peppers (red, yellow, or green)
- Long-grain white rice or brown rice
- Black beans or kidney beans
- Diced tomatoes
- Corn
- Onions
- Zucchini (optional)
- Spinach (optional)
- Mushrooms (optional)
- Shredded cheese (optional)
- Cumin
- Paprika
- Chili powder
- Fresh herbs (cilantro or parsley, optional)
- Vegetable broth or tomato sauce (for baking)
Instructions
- Preheat the Oven: Begin by preheating your oven to 375°F (190°C).
- Prepare the Rice: Cook your rice according to package instructions. Once cooked, set it aside to cool slightly.
- Prepare the Peppers: While the rice is cooking, slice the tops off the bell peppers and remove the seeds. You can chop the tops and add them to the filling for extra flavor.
- Make the Filling: In a large skillet over medium heat, sauté chopped onions and any additional vegetables until softened. Stir in the cooked rice, beans, diced tomatoes, corn, and spices. Mix everything well and let it cook for about 5-7 minutes.
- Stuff the Peppers: Once the filling is ready, carefully stuff each bell pepper with the mixture. Press down gently to ensure they are packed well.
- Add Cheese: If you’re using cheese, sprinkle some on top of each stuffed pepper.
- Bake: Place the stuffed peppers upright in a baking dish. Pour a splash of vegetable broth or tomato sauce in the bottom of the dish to prevent burning, then cover with foil. Bake for 30-35 minutes, removing the foil for the last 10 minutes to let the cheese melt and the tops brown slightly.
- Serve: Once done, remove from the oven and let them cool for a few minutes. Garnish with fresh herbs and enjoy your delicious vegetarian meal!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 250
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 7 g
- Protein: 10 g
- Cholesterol: 15 mg
Keywords: You can prepare the filling a day in advance and store it in the fridge. Customize the filling with your favorite vegetables or grains, and serve with a fresh salad or guacamole.