Description
Discover how to make Easy Vegetarian Stuffed Bell Peppers with Rice for a delicious meatless meal idea! Try it now!
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
- 1/2 cup shredded mozzarella or cheddar cheese (optional)
- Fresh parsley or cilantro for garnish
Instructions
- Step 1: Preheat your oven to 375°F (190°C).
- Step 2: Slice the tops off the bell peppers and remove seeds and membranes.
- Step 3: Optional: Pre-bake the peppers for 10 minutes or blanch them in boiling water for 2-3 minutes for softer peppers.
- Step 4: Heat olive oil in a large skillet over medium heat.
- Step 5: Sauté the diced onions and garlic until fragrant, about 2 minutes.
- Step 6: Add the zucchini and mushrooms, cooking until tender, about 5 minutes.
- Step 7: Stir in the diced tomatoes, black beans, paprika, cumin, salt, and black pepper. Cook for an additional 3 minutes.
- Step 8: Mix the vegetable mixture with the cooked rice until evenly combined. Adjust seasoning to taste.
- Step 9: Place the prepared bell peppers upright in a baking dish.
- Step 10: Fill each pepper generously with the rice and vegetable mixture.
- Step 11: Optional: Top with shredded cheese.
- Step 12: Add a small amount of water or tomato sauce to the bottom of the baking dish to keep the peppers moist.
- Step 13: Cover with foil and bake for 25-30 minutes.
- Step 14: Remove the foil, and bake for an additional 10 minutes or until the cheese is melted and golden.
- Step 15: Remove from the oven and let cool slightly.
- Step 16: Garnish with fresh parsley or cilantro before serving.
Notes
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Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg