Description
Colorful and hearty vegetarian stuffed bell peppers filled with a savory mixture of rice, beans, corn, and spices, perfect for weeknight dinners or gatherings.
Ingredients
Scale
- 4 bell peppers
- 1 cup cooked rice
- 1 can black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 cup diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1/2 cup shredded cheese (optional)
- Fresh herbs for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds, creating a hollow space for stuffing.
- In a pan, heat the olive oil over medium heat, then sauté the diced tomatoes, black beans, and corn until warmed through.
- Stir in the cooked rice along with cumin, paprika, salt, and pepper, mixing everything until well combined.
- Carefully fill each bell pepper with the rice mixture, pressing gently to pack it in.
- If you’re adding cheese, sprinkle it generously on top.
- Place the filled peppers upright in a baking dish, cover with foil, and bake for 25-30 minutes until the peppers are tender.
- Serve warm, garnished with fresh herbs if desired.
Notes
Feel free to substitute quinoa for the rice or use different beans for varied flavor. Make sure to taste the filling before stuffing; adjust spices to your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 pepper
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 30mg
Keywords: stuffed peppers, vegetarian recipe, easy dinner, healthy meal, family friendly