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
Scale
- 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