Description
This Easy Vegetarian Stuffed Bell Peppers with Rice recipe is a delicious, hearty meal packed with fresh vegetables, protein-rich beans, and flavorful spices. Perfect for a quick weeknight dinner or meal prep, these stuffed bell peppers are satisfying, nutritious, and completely customizable.
Ingredients
Scale
- 4 large bell peppers (red, green, yellow, or orange)
- 1 cup cooked rice (white, brown, or wild)
- 1 tablespoon olive oil
- ½ cup diced onions
- 2 cloves garlic, minced
- ½ cup diced zucchini
- ½ cup diced mushrooms
- ½ cup canned diced tomatoes, drained
- ½ cup black beans or chickpeas, rinsed and drained
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup shredded mozzarella or cheddar cheese (optional)
- Fresh parsley or cilantro for garnish
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
- Prepare the bell peppers by cutting off the tops and removing the seeds and membranes. Place them upright in the baking dish.
- Heat olive oil in a skillet over medium heat. Add onions and cook until softened (about 2-3 minutes).
- Stir in garlic, zucchini, and mushrooms, sautéing for another 5 minutes.
- Add diced tomatoes, black beans, paprika, cumin, salt, and black pepper. Stir well and cook for 3 minutes.
- Mix in the cooked rice, ensuring the filling is evenly combined.
- Fill each bell pepper with the mixture, packing it tightly. Top with shredded cheese if using.
- Pour ¼ cup of water into the baking dish to keep the peppers moist. Cover with foil.
- Bake for 25 minutes, then remove the foil and bake for another 10 minutes until the peppers are tender and the cheese is melted.
- Let cool for 5 minutes, garnish with fresh parsley or cilantro, and serve warm.
Notes
- Make it vegan: Skip the cheese or use a dairy-free alternative.
- Spicy version: Add chopped jalapeños or a pinch of cayenne pepper.
- Low-carb option: Replace rice with cauliflower rice.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven.
- Freezing: Wrap each stuffed pepper individually and freeze for up to 3 months
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean