why make this recipe
Vegetarian stuffed bell peppers are a delicious and healthy meal option. They are colorful, filling, and packed with nutrients. This recipe is great for families or anyone who loves to eat vibrant dishes. Plus, they’re easy to make and can be customized with your favorite ingredients. Whether you’re a vegetarian or simply looking for a hearty meatless dish, these stuffed peppers are sure to please everyone at the table.
how to make Vegetarian Stuffed Bell Peppers
Ingredients:
- 4 large bell peppers
- 1 cup cooked rice
- 1 cup black beans, drained and rinsed
- 1 cup corn, canned or frozen
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
- Fresh herbs for garnish (optional)
Directions:
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a skillet, sauté the onions and garlic until translucent.
- Add the cooked rice, black beans, corn, cumin, paprika, salt, and pepper to the skillet. Mix well and cook for a few minutes.
- Stuff the bell peppers with the rice mixture and place them upright in a baking dish.
- If desired, top with shredded cheese.
- Cover the dish with foil and bake for 25-30 minutes.
- Remove the foil in the last 10 minutes of cooking to brown the cheese.
- Garnish with fresh herbs before serving.
how to serve Vegetarian Stuffed Bell Peppers
Serve the stuffed bell peppers warm from the oven. They can be a main dish or a side. If you want, you can add a side salad or some crusty bread for a complete meal. Garnish with fresh herbs for a pop of flavor and color.
how to store Vegetarian Stuffed Bell Peppers
You can store leftover stuffed bell peppers in an airtight container in the refrigerator. They will stay good for about 3-4 days. To reheat, simply place them in the oven at 350°F (175°C) until warmed through, or use a microwave.
tips to make Vegetarian Stuffed Bell Peppers
- Choose colorful bell peppers for a vibrant presentation.
- You can mix in other vegetables like zucchini or carrots to add more texture and nutrients.
- If you want more heat, add some chili powder or jalapeños to the stuffing.
- Feel free to use quinoa or bulgur instead of rice for a different grain option.
variation
For a twist, you can make Mediterranean stuffed peppers by adding feta cheese, olives, and herbs like oregano and basil to the filling. You could also try a Mexican-style filling with salsa, avocado, and spices like chili powder and cilantro.
FAQs
Can I make stuffed peppers ahead of time?
Yes, you can prepare the stuffed peppers in advance. Just stuff them and keep them covered in the fridge until you’re ready to bake them.
Can I freeze stuffed peppers?
Yes, you can freeze stuffed peppers before baking. Just make sure they are in an airtight container. They can be frozen for up to 3 months. Bake them straight from the freezer, adding a little extra time to the cooking.
What’s a good side dish for stuffed peppers?
Stuffed peppers pair well with a simple green salad, garlic bread, or even some rice or quinoa on the side.
Print
Vegetarian Stuffed Bell Peppers
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Colorful and delicious vegetarian stuffed bell peppers, filled with a hearty rice and bean mixture, perfect for families or anyone looking for a healthy meatless dish.
Ingredients
- 4 large bell peppers
- 1 cup cooked rice
- 1 cup black beans, drained and rinsed
- 1 cup corn, canned or frozen
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
- Fresh herbs for garnish (optional)
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 onions and garlic until translucent.
- Add the cooked rice, black beans, corn, cumin, paprika, salt, and pepper to the skillet. Mix well and cook for a few minutes.
- Stuff the bell peppers with the rice mixture and place them upright in a baking dish.
- If desired, top with shredded cheese.
- Cover the dish with foil and bake for 25-30 minutes.
- Remove the foil in the last 10 minutes of cooking to brown the cheese.
- Garnish with fresh herbs before serving.
Notes
Choose colorful bell peppers for a vibrant presentation. Feel free to use quinoa or bulgur instead of rice for a different grain option.
- Prep Time: 15 minutes
- Cook Time: 30 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: 10g
- Protein: 15g
- Cholesterol: 30mg