Vegetarian Stuffed Bell Peppers
Colorful, vibrant, and packed with flavors, these vegetarian stuffed bell peppers are a delightful dish perfect for a family dinner or meal prep.
Ingredients
For the filling
- 1 cup rice Long grain or brown rice both work; brown adds nuttiness.
- 1 can black beans, drained and rinsed Add protein and a creamy, earthy bite.
- 1 cup corn Sweet kernels add pops of texture.
- 1 cup diced tomatoes Bring acidity and juiciness to the filling.
- 1 medium onion, diced Softens into sweetness when sautéed.
- 2 cloves garlic, minced Aromatic backbone that enhances flavor.
- 1 teaspoon cumin Warm and smoky seasoning.
- 1 teaspoon chili powder Adds gentle heat.
- to taste salt and pepper Simple seasoning that makes everything shine.
- 1 tablespoon olive oil For sautéing and adding a silky finish.
- Cheese (optional, for topping) Melty cheddar or cotija is a lovely finish.
- 4 pieces bell peppers Choose mixed colors for a pretty presentation.
Instructions
Preparation
- Prepare the bell peppers by cutting off the tops and removing the seeds.
- Cook the rice according to the package instructions.
Cooking
- In a large skillet, heat olive oil over medium heat, add diced onion, and sauté until soft.
- Stir in garlic, cumin, chili powder, salt, and pepper; cook for a couple of minutes.
- Add black beans, corn, and diced tomatoes, mixing well.
- Fold in the cooked rice and adjust seasoning if necessary.
Assembly and Baking
- Stuff each bell pepper with the mixture, top with cheese if desired.
- Preheat the oven to 375°F (190°C), place peppers in a baking dish, add water if desired, cover with foil.
- Bake for 30 minutes, remove foil, and bake for an additional 10-15 minutes until peppers are tender and cheese is bubbly.
Notes
For added flair, consider garnishing with fresh herbs like cilantro or parsley, or dolloping sour cream or avocado crema for enhanced flavor. Leftovers can be enjoyed for lunch the next day.