Description
Vegetarian Stuffed Bell Peppers with Rice is a vibrant and nutritious dish that transforms simple ingredients into a delightful meal. Each bell pepper is filled with a savory blend of cooked rice, black beans, corn, and aromatic spices, creating a satisfying, healthy option for any occasion. Perfect for family dinners or meal prep, this customizable recipe allows you to mix and match ingredients to suit your taste. Whether you’re serving it at a gathering or enjoying it as a quick weeknight dinner, these stuffed peppers are sure to impress with their colorful presentation and robust flavors.
Ingredients
Scale
- 4 medium bell peppers (any color)
- 1 cup cooked rice (brown or white)
- 1 can (15 oz) black beans, rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 cup corn kernels (fresh or frozen)
- 1 small onion, diced
- 2 cloves garlic, minced
- Spices: cumin, paprika, salt, and pepper
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the tops off the bell peppers and remove seeds; place them upright in a baking dish.
- In a skillet over medium heat, sauté onion and garlic until translucent.
- Add diced tomatoes, black beans, corn, cooked rice, salt, pepper, and spices; mix well.
- Stuff each prepared bell pepper with the mixture.
- Cover with foil and bake for 30 minutes; uncover for the last 10 minutes to brown.
Notes
- Customize your filling with quinoa or lentils for added protein.
- Experiment with different spices such as chili powder or Italian herbs for unique flavors.
- Store leftovers in an airtight container for up to three days or freeze them for later.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 stuffed bell pepper (200g)
- Calories: 220
- Sugar: 3g
- Sodium: 420mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg