Description
A simple, flavorful Vegetarian Stuffed Peppers recipe perfect for a quick, healthy meal that everyone will love. Colorful bell peppers are stuffed with a delicious mix of rice, black beans, vegetables, and spices, then baked to a tender, aromatic finish. Ideal for family dinners or meal prep, this dish is nutritious, easy to customize, and visually vibrant.
Ingredients
Scale
Peppers
- 4 firm, colorful bell peppers (tops sliced off, seeds and membranes removed)
Filling
- 1 cup cooked rice
- 1 cup black beans (cooked or canned, drained and rinsed)
- 1 cup diced tomatoes (canned or fresh)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 2 tablespoons olive oil
Optional Toppings
- ½ cup shredded cheese (such as cheddar or mozzarella) or dairy-free alternative
- Fresh cilantro, chopped (for garnish)
Instructions
- Prepare the Peppers: Wash the bell peppers thoroughly. Carefully slice off the tops and remove all seeds and membranes. Set the hollow peppers aside and let them dry while you prepare the filling.
- Cook the Filling: Heat olive oil in a skillet over medium heat. Sauté the diced onion and minced garlic until translucent and fragrant. Add black beans, cooked rice, diced tomatoes, cumin, paprika, and oregano. Stir well and cook for 5-7 minutes until flavors meld. Season with salt and pepper to taste.
- Stuff the Peppers: Spoon the prepared filling gently into each hollow bell pepper, filling them well but not overfilling. If desired, sprinkle shredded cheese on top of each stuffed pepper for added richness.
- Bake: Place the stuffed peppers upright in a baking dish. Add a splash of water or vegetable broth to the bottom of the dish. Cover with foil and bake in a preheated oven at 375°F (190°C) for 30-35 minutes. Remove the foil in the last 10 minutes to allow cheese to brown (if used) and peppers to soften fully.
- Serve and Enjoy: Let the stuffed peppers cool slightly before serving to allow the filling to set. Garnish with fresh cilantro or a dollop of Greek yogurt if desired and enjoy your colorful, hearty meal.
Notes
- Choose firm bell peppers that can stand upright to prevent tipping during baking.
- Use leftover or pre-cooked rice to shorten prep time and ensure tender filling.
- Do not overfill peppers; leave some space at the top to avoid overflow while baking.
- Add fresh herbs like cilantro or parsley at the end for brightness and vibrant color.
- Keep the peppers covered while baking to trap steam and soften them perfectly.
- Reheat covered with a splash of water or broth to keep peppers moist.
- For a vegan version, omit cheese or use dairy-free alternatives like nutritional yeast or plant-based cheese.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 280
- Sugar: 5g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 10mg