Vegetarian Stuffed Bell Peppers
Colorful bell peppers filled with a savory mixture of rice, beans, and spices, perfect for a comforting meal or gatherings.
Ingredients
For the Base
- 4 pieces bell peppers Any color of bell peppers can be used.
- 1 cup cooked rice Can be swapped with quinoa for a higher protein option.
- 1 can black beans, drained and rinsed Other canned beans like kidney or pinto can be used.
- 1 cup corn Fresh, frozen, or canned corn can all be substituted.
- 1 cup diced tomatoes Consider using fire-roasted tomatoes for added flavor.
- 1 small onion, diced
- 2 cloves garlic, minced Adjust based on taste.
For the Seasoning
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
For Cooking
- 1 tablespoon olive oil
To Serve
- Fresh parsley for garnish
Instructions
Preparation
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- Cut the tops off the bell peppers and remove the seeds carefully.
Cooking
- In a skillet, heat a drizzle of olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent and soft.
- Stir in the cooked rice, black beans, corn, diced tomatoes, cumin, paprika, salt, and pepper into the skillet. Mix well and cook for about 5 minutes to meld the flavors.
- Remove from heat and start stuffing each bell pepper with the rice mixture, pressing gently to ensure they’re filled well.
- Place the stuffed peppers in a baking dish and cover the dish with foil to retain moisture. Bake for 30 minutes.
- After 30 minutes, remove the foil and bake for an additional 10 minutes to allow the tops to brown slightly.
Serving
- Garnish with fresh parsley before serving for a touch of freshness and presentation.
Notes
Consider adding a squeeze of lime juice for brightness before serving. Adjust spices according to your preferred spice level.