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Vegetarian Stuffed Bell Peppers with Rice

Vegetarian Stuffed Bell Peppers with Rice
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Vegetarian Stuffed Bell Peppers with Rice are a vibrant and nutritious dish that transforms simple ingredients into a hearty meal. These colorful bell peppers are filled with a savory blend of seasoned rice, black beans, corn, and diced tomatoes, creating an explosion of flavors in every bite. Perfect for family dinners or meal prep, this recipe is highly customizable—feel free to experiment with spices or seasonal vegetables to suit your taste. Not only are these stuffed peppers visually appealing, but they also pack essential nutrients and fiber, making healthy eating enjoyable. Serve alongside a fresh garden salad or roasted vegetables for a balanced meal that everyone will love.

Ingredients

Scale
  • 4 large bell peppers (red, yellow, or green)
  • 1 cup cooked rice (brown or white)
  • 1 can black beans (15 oz), rinsed
  • 1 can diced tomatoes (14.5 oz)
  • 1 cup corn (fresh or frozen)
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 cup vegetable broth
  • Olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Cut the tops off the bell peppers and remove seeds. Brush lightly with olive oil.
  3. In a skillet over medium heat, sauté onion and garlic until translucent.
  4. Stir in rice, black beans, diced tomatoes, corn, salt, pepper, and spices. Heat through.
  5. Fill each pepper generously with the mixture and place them upright in a baking dish.
  6. Cover with foil and bake for 30 minutes; remove foil for the last 10 minutes to brown tops.

Notes

  • Substitute quinoa for rice for added protein.
  • Add spices like cumin or paprika for extra flavor.
  • Store leftovers in airtight containers; they last up to four days in the fridge.

Nutrition

Find it online: https://jasonrecipes.com/delicious-vegetarian-stuffed-bell-peppers-with-rice-recipe/