Description
A heartwarming and nutritious dish, these vegetarian stuffed bell peppers are filled with rice, beans, and vegetables, perfect for busy weeknights or family gatherings.
Ingredients
Scale
- 4 bell peppers (any color)
- 1 cup cooked rice
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
- 1 can (14.5 oz) diced tomatoes
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper, to taste
- 1 cup shredded cheese (optional)
- Fresh parsley or cilantro, for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a skillet, sauté the onion and garlic until translucent.
- Stir in the cooked rice, black beans, corn, diced tomatoes, cumin, paprika, salt, and pepper. Mix well and cook for a few minutes.
- Stuff the mixture into the bell peppers and place them in a baking dish.
- If using, sprinkle cheese on top of the stuffed peppers.
- Cover with aluminum foil and bake for 25-30 minutes.
- Remove the foil and bake for an additional 10 minutes until the peppers are tender.
- Garnish with fresh parsley or cilantro before serving.
Notes
For added variety, consider using mini peppers, different beans, or grains. This dish can be prepared ahead of time for busy nights.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 30mg