Description
Discover the vibrant flavors of Easy Vegetarian Stuffed Bell Peppers with Rice, a delightful dish that blends wholesome ingredients into a colorful and nutritious meal. Perfect for busy weeknights or special gatherings, this recipe allows you to customize the filling with your favorite grains and vegetables, ensuring everyone at the table is satisfied. With just an hour from prep to plate, these stuffed peppers are not only quick to make but also visually appealing, making them an impressive addition to any dinner spread. Enjoy the warmth of baked bell peppers filled with a savory blend of rice, beans, and spices—an ideal choice for meal prepping or family dinners!
Ingredients
Scale
- 4 large bell peppers
- 1 cup cooked rice
- 1 tablespoon olive oil
- 1/2 cup diced onions
- 2 cloves garlic
- 1/2 cup diced zucchini
- 1/2 cup diced mushrooms
- 1/2 cup canned diced tomatoes
- 1/2 cup black beans (or chickpeas)
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F (190°C).
- Prepare the bell peppers by cutting off the tops and removing seeds; place them upright in a baking dish.
- In a skillet, heat olive oil over medium heat; sauté onions until translucent. Add garlic, zucchini, and mushrooms; cook until softened.
- Stir in tomatoes, black beans (or chickpeas), rice, paprika, cumin, salt, and pepper.
- Fill each pepper generously with the mixture and cover with foil.
- Bake for 30 minutes; uncover and add cheese if desired before baking for an additional 10 minutes until melted.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 3g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 10mg