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Vegetarian Stuffed Bell Peppers

Colorful Vegetarian Stuffed Bell Peppers for Comforting Meals

These Vegetarian Stuffed Bell Peppers are a colorful dish packed with a savory mixture of rice, black beans, and fresh veggies, perfect for comforting meals.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4 peppers
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 cup Rice can use leftover rice for better cohesion
  • 1 can Black Beans rinsed and drained
  • 1 cup Corn fresh or frozen
  • 1 can Diced Tomatoes can substitute with tomato sauce
  • 1 medium Onion yellow or white onion, diced
  • 2 cloves Garlic minced
  • 1 teaspoon Cumin optional substitution is smoked paprika
  • 1 teaspoon Chili Powder adjust to taste
  • to taste Salt
  • to taste Pepper
  • 2 tablespoons Olive Oil can substitute with vegetable oil
  • optional Cheese use cheddar or cotija, or omit for dairy-free
For the Peppers
  • 4 Bell Peppers choose a variety of colors

Equipment

  • Oven
  • skillet
  • Baking Dish
  • pot

Method
 

Directions
  1. Preheat your oven to 375°F (190°C).
  2. Cook the rice according to the package instructions, then fluff and set aside.
  3. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion and 2 minced garlic cloves, and sauté for 5-7 minutes.
  4. Add 1 can of rinsed black beans, 1 cup of corn, and 1 can of diced tomatoes. Season with 1 teaspoon of cumin and chili powder, plus salt and pepper to taste. Cook for another 5-7 minutes.
  5. Fold in the cooked rice until everything is mixed. Taste and adjust seasoning as needed.
  6. Cut the tops off the bell peppers and remove the seeds. Place them in a baking dish.
  7. Stuff each bell pepper with the rice and bean filling. Do not overfill.
  8. Cover the baking dish with foil and bake for 25-30 minutes, until the peppers are tender.
  9. If using cheese, remove the foil, sprinkle cheese on top, and bake for another 5 minutes until melted.
  10. Remove from the oven, let cool slightly, and serve warm.

Nutrition

Serving: 1pepperCalories: 250kcalCarbohydrates: 40gProtein: 10gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 400mgPotassium: 600mgFiber: 8gSugar: 2gVitamin A: 1200IUVitamin C: 150mgCalcium: 80mgIron: 2mg

Notes

You can prep ahead by assembling the peppers a day in advance and refrigerating before baking.

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