Description
Hearty vegetarian stuffed bell peppers with rice bring Mediterranean comfort to dinner tables with colorful charm. Wholesome ingredients merge in this simple yet satisfying meal that will delight hungry souls and nourish every palate.
Ingredients
Scale
Main Ingredients:
- 4 large bell peppers (red, yellow, or green)
- 1 cup cooked rice (brown or white)
- 1 can (15 ounces) black beans, rinsed
- 1 can (14.5 ounces) diced tomatoes
Vegetable Components:
- 1 cup corn (fresh or frozen)
- 1 small onion, chopped
- 2 cloves garlic, minced
Seasoning and Liquid:
- 1 cup vegetable broth
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 375°F (190°C), preparing a baking dish for the peppers.
- Trim the bell pepper tops and carefully extract the inner seeds, creating hollow vessels for stuffing.
- Lightly coat the peppers’ exterior with olive oil to enhance roasting and prevent drying.
- Sauté finely chopped onions and minced garlic in a skillet over medium heat until they become translucent and fragrant.
- Add uncooked rice, black beans, diced tomatoes, and corn to the skillet, seasoning with salt, pepper, and selected spices.
- Warm the mixture thoroughly, allowing the flavors to meld and integrate.
- Generously fill each prepared bell pepper with the vibrant rice and bean mixture, positioning them upright in the baking dish.
- Cover the dish with aluminum foil to retain moisture during initial baking.
- Bake for 30 minutes, then uncover to allow the pepper tops to achieve a golden-brown finish during the final 10 minutes of cooking.
- Remove from the oven and let the stuffed peppers rest briefly before serving to allow flavors to settle.
Notes
- Ensure bell peppers are fresh and firm for the best texture and presentation.
- Swap white rice with quinoa or cauliflower rice for a lower-carb, protein-packed alternative.
- Customize spice levels by adjusting chili powder or adding hot sauce for more kick.
- Store leftover stuffed peppers in an airtight container for up to 3 days, reheating gently to maintain moisture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 190 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 7 g
- Protein: 7 g
- Cholesterol: 0 mg