Vegetarian Stuffed Bell Peppers
A delightful and wholesome meal packed with nutrition, flavor, and a comforting home-cooked vibe. Perfect for customization to suit various tastes and dietary needs.
Ingredients
For the stuffing
- 1 cup cooked rice (white, brown, or jasmine) Use any type of rice you enjoy.
- 1 can black beans, drained and rinsed (15 oz) Infuses dish with added protein.
- 1 cup corn (fresh, frozen, or canned) Adds a pop of sweetness.
- 1 can diced tomatoes, drained (14.5 oz) Provides a juicy base for the filling.
- 1 medium onion, finely chopped Adds depth to flavor.
- 2 cloves garlic, minced Enhances aroma and flavor.
- 1 tsp ground cumin
- 1 tsp smoked paprika
- to taste Salt and pepper Season according to preferences.
- 1/2 cup shredded cheese (optional) Cheddar or mozzarella recommended.
- Olive oil for sautéing
For the bell peppers
- 4 large bell peppers (red, yellow, or green) Choose firm peppers for stuffing.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cut off the tops of each bell pepper and hollow out the insides, removing seeds and white pith.
Making the stuffing
- In a medium skillet, heat olive oil over medium heat. Sauté the chopped onion until soft and translucent, about 5 minutes.
- Add minced garlic and sauté for an additional minute until fragrant.
- In a large mixing bowl, combine the rice, black beans, corn, diced tomatoes, and sautéed onion and garlic. Mix in cumin, smoked paprika, salt, and pepper.
Stuffing and Baking
- Stuff each bell pepper with the filling, packing it tightly. If desired, sprinkle cheese on top.
- Place peppers in a baking dish, cover with aluminum foil, and bake for 25-30 minutes. Uncover and bake for an additional 10 minutes.
Notes
Use firm bell peppers and consider adding chili powder or olives for extra flavor. Make-ahead options are available; you can prepare the filling a day in advance.