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Vegetarian Stuffed Bell Peppers With Rice

Delicious Vegetarian Stuffed Bell Peppers With Rice Recipe

This Vegetarian Stuffed Bell Peppers With Rice is a colorful, nutritious dish that delights the senses and satisfies hunger.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Vegetables
  • 4 large bell peppers red, green, yellow, or orange
  • ½ cup diced onions
  • 2 cloves garlic minced
  • ½ cup diced zucchini
  • ½ cup diced mushrooms
  • ½ cup canned diced tomatoes drained
Rice and Beans
  • 1 cup cooked rice white, brown, or wild
  • ½ cup black beans or chickpeas, rinsed and drained
Seasonings
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
Cheese and Garnish
  • ½ cup shredded cheese mozzarella or cheddar, optional
  • 1 bunch fresh parsley or cilantro for garnish

Equipment

  • skillet
  • baking dish

Method
 

Cooking Steps
  1. Prepare the rice according to package instructions.
  2. In a skillet, heat olive oil over medium heat. Sauté onions until translucent, then add garlic and cook for 1 minute.
  3. In a bowl, combine cooked rice, sautéed onions, garlic, zucchini, mushrooms, diced tomatoes, black beans, paprika, cumin, salt, and pepper.
  4. Preheat oven to 375°F (190°C). Cut tops off bell peppers, remove seeds, and place in a baking dish.
  5. Stuff each pepper with the rice mixture and top with cheese if desired.
  6. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10-15 minutes.
  7. Garnish with parsley or cilantro before serving.

Nutrition

Serving: 1pepperCalories: 250kcalCarbohydrates: 45gProtein: 10gFat: 8g

Notes

Feel free to customize the filling by adding other vegetables or beans based on your preference. Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat in the oven for best results.

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