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Easy Vegetarian Stuffed Bell Peppers with Rice

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Easy Vegetarian Stuffed Bell Peppers with Rice are a vibrant and wholesome dish that combines the goodness of bell peppers with a hearty filling of rice, beans, and spices. These colorful peppers not only look inviting but also offer a delightful medley of flavors and textures. Perfect for family dinners or meal prep, they are simple to make and can be easily customized to suit your preferences. Enjoy them as a satisfying main course that everyone at the table will love.

Ingredients

Scale
  • 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: 1/2 cup shredded mozzarella or cheddar cheese
  • Fresh parsley or cilantro for garnish

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Slice the tops off the bell peppers and remove the seeds. Lightly brush them inside and out with olive oil.
  3. In a skillet over medium heat, add olive oil and sauté the onions until translucent. Add garlic, zucchini, and mushrooms; cook until tender.
  4. Stir in tomatoes, black beans (or chickpeas), rice, paprika, cumin, salt, and pepper. Heat through.
  5. Fill each pepper with the rice mixture using a spoon.
  6. Place stuffed peppers upright in a baking dish. Cover with foil if desired and bake for 30 minutes. If using cheese, uncover during the last 10 minutes to melt.
  7. Allow cooling slightly before serving and garnish with fresh herbs.

Nutrition

Find it online: https://teffrecipes.com/easy-vegetarian-stuffed-bell-peppers-with-rice/

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