Description
Vegetarian Stuffed Bell Peppers are a wholesome and colorful dish filled with a savory mixture of rice, vegetables, and cheese, then baked until tender and satisfying.
Ingredients
- 4 large bell peppers (any color)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cooked rice (white or brown)
- 1/2 cup canned black beans, rinsed and drained
- 1/2 cup corn kernels
- 1/2 cup diced tomatoes
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt to taste
- Black pepper to taste
- 1 cup shredded mozzarella or cheddar cheese
- 2 tablespoons chopped fresh parsley or cilantro
Instructions
- Preheat oven to 190°C (375°F).
- Cut the tops off the bell peppers and remove seeds and membranes.
- Heat olive oil in a skillet over medium heat and sauté the onion until soft.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in cooked rice, black beans, corn, diced tomatoes, cumin, paprika, salt, and pepper.
- Cook for 3–4 minutes until heated through, then remove from heat.
- Stir in half of the shredded cheese.
- Spoon the filling evenly into the prepared bell peppers.
- Place stuffed peppers upright in a baking dish and sprinkle remaining cheese on top.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake an additional 10 minutes until peppers are tender and cheese is melted.
- Garnish with fresh parsley or cilantro and serve warm.
Notes
- You can add chopped mushrooms or zucchini for extra vegetables.
- Serve with a green salad or crusty bread.
- Leftovers keep well in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: International