Description
Vegetarian Stuffed Bell Peppers with Rice are colorful roasted bell peppers filled with seasoned rice, vegetables, beans, and melted cheese for a wholesome and satisfying meatless meal.
Ingredients
- 4 large bell peppers, tops removed and seeds cleaned
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup cooked rice
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
- 1 can (14 oz) diced tomatoes, drained
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar or mozzarella cheese
- 2 tablespoons chopped parsley or cilantro
Instructions
- Preheat oven to 375°F (190°C).
- Place prepared bell peppers upright in a baking dish.
- Heat olive oil in a skillet over medium heat.
- Add onion and cook until softened, about 4 minutes.
- Stir in garlic and cook for 30 seconds until fragrant.
- Add cooked rice, black beans, corn, diced tomatoes, cumin, paprika, oregano, salt, and black pepper.
- Cook for 3-4 minutes until heated through.
- Stir in half of the shredded cheese.
- Spoon the filling evenly into the bell peppers.
- Cover with foil and bake for 30 minutes.
- Remove foil, sprinkle remaining cheese on top, and bake for another 10 minutes until cheese is melted.
- Garnish with parsley or cilantro before serving.
Notes
- Use any color bell peppers for a vibrant presentation.
- Brown rice or quinoa can replace white rice.
- Add jalapeños for extra spice.
- Serve with sour cream or avocado slices.
- Store leftovers refrigerated for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean-American