why make this recipe
Vegetarian stuffed bell peppers are a colorful and nutritious meal option. They are easy to make and packed with flavor. The combination of rice, black beans, and veggies makes for a filling dish that everyone will enjoy. Plus, this recipe is great for meal prep or feeding a crowd.
how to make Vegetarian Stuffed Bell Peppers
Ingredients:
- 4 bell peppers
- 1 cup cooked rice
- 1 cup black beans, drained and rinsed
- 1 cup corn
- 1 cup diced tomatoes
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Olive oil
- Fresh parsley or cilantro for garnish
Directions:
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a skillet, heat olive oil over medium heat, add diced onion and garlic, and sauté until softened.
- Stir in cooked rice, black beans, corn, diced tomatoes, cumin, paprika, salt, and pepper. Mix well and cook for another 5 minutes.
- Stuff each bell pepper with the rice and vegetable mixture.
- Place the stuffed peppers upright in a baking dish, add a little water to the bottom of the dish, and cover with foil.
- Bake in the preheated oven for 30-35 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the peppers are tender.
- Garnish with fresh parsley or cilantro before serving.
how to serve Vegetarian Stuffed Bell Peppers
Serve the stuffed bell peppers warm, straight from the oven. They can be enjoyed alone or with a side salad or some crusty bread. A dollop of sour cream or a sprinkle of cheese can also make a nice addition.
how to store Vegetarian Stuffed Bell Peppers
If you have leftovers, let the stuffed peppers cool down. Store them in an airtight container in the refrigerator for up to 4 days. You can also freeze them for up to 3 months. To reheat, simply warm them in the oven or microwave until heated through.
tips to make Vegetarian Stuffed Bell Peppers
- Make sure to not overcook the peppers when baking; you want them tender but still holding their shape.
- Feel free to add other ingredients like spinach, zucchini, or cheese for extra flavors.
- If you want a spicier kick, add some diced jalapeños or a sprinkle of chili flakes to the stuffing.
variation
You can use quinoa instead of rice for a different texture. Also, try switching up the beans; kidney beans or chickpeas work well too.
FAQs
Can I make vegetarian stuffed bell peppers in advance?
Yes, you can prepare and stuff the peppers a day ahead. Just store them in the refrigerator and bake them when you are ready to serve.
Can I use other types of peppers?
Absolutely! You can use poblano peppers, jalapeños, or even hollowed-out zucchini as an alternative.
What can I serve with stuffed bell peppers?
Stuffed peppers are great on their own, but you can pair them with a green salad, bread, or a light soup for a complete meal.
Vegetarian Stuffed Bell Peppers
Ingredients
Main ingredients
- 4 pieces bell peppers Any color of your choice.
- 1 cup cooked rice Use any preferred type of rice.
- 1 cup black beans Drained and rinsed.
- 1 cup corn Fresh, frozen, or canned, as preferred.
- 1 cup diced tomatoes Canned or fresh.
- 1 piece onion Diced.
- 2 cloves garlic Minced.
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper To taste.
- Olive oil For sautéing.
- Fresh parsley or cilantro For garnishing.
Method
Preparation
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a skillet, heat olive oil over medium heat, add diced onion and garlic, and sauté until softened.
- Stir in cooked rice, black beans, corn, diced tomatoes, cumin, paprika, salt, and pepper. Mix well and sauté for an additional 5 minutes.
- Stuff each bell pepper with the rice and vegetable mixture.
Baking
- Place the stuffed peppers upright in a baking dish, add a little water to the bottom of the dish, and cover with foil.
- Bake in the preheated oven for 30-35 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the peppers are tender.
- Garnish with fresh parsley or cilantro before serving.