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Easy Vegetarian Stuffed Bell Peppers with Rice Recipe

Easy Vegetarian Stuffed Bell Peppers with Rice Recipe
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★★★★★

5 from 6 reviews

Delicious and easy-to-make vegetarian stuffed bell peppers filled with a savory mixture of rice, vegetables, spices, and optional cheese. This healthy recipe is perfect for a wholesome dinner or meal prep option that caters to vegetarians and can be adapted for various dietary preferences.

Ingredients

Scale

Bell Peppers and Base

  • 4 large bell peppers (red, green, yellow, or orange)
  • 1 cup cooked rice (white, brown, or wild)

Vegetable Filling

  • 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

Spices and Seasoning

  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Optional Toppings and Garnish

  • ½ cup shredded mozzarella or cheddar cheese (optional)
  • Fresh parsley or cilantro for garnish

Instructions

  1. Prepare the Bell Peppers: Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove seeds and membranes. For softer peppers, optionally pre-bake them for 10 minutes or blanch in boiling water for 2-3 minutes.
  2. Cook the Filling: Heat olive oil in a large skillet over medium heat. Sauté diced onions and minced garlic until fragrant, about 2 minutes. Add diced zucchini and mushrooms and cook until tender, about 5 minutes. Stir in diced tomatoes, black beans, paprika, cumin, salt, and black pepper. Cook for an additional 3 minutes. Mix this vegetable mixture with the cooked rice until everything is evenly combined. Taste and adjust seasoning if needed.
  3. Stuff the Bell Peppers: Place the prepared bell peppers upright in a baking dish. Generously fill each pepper with the rice and vegetable mixture. Optionally, top each pepper with shredded mozzarella or cheddar cheese for a cheesy finish.
  4. Bake: Pour a small amount of water or tomato sauce into the bottom of the baking dish to keep the peppers moist during baking. Cover the dish with foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted and golden brown.
  5. Garnish and Serve: Remove the stuffed peppers from the oven and let them cool slightly. Garnish with freshly chopped parsley or cilantro before serving. Enjoy warm as a nutritious and satisfying main dish.

Notes

  • You can use any variety of bell pepper colors or a mix for a vibrant presentation.
  • Choose your preferred rice type: white, brown, or wild rice all work well.
  • For a vegan option, omit the cheese or use a plant-based cheese alternative.
  • Adding a pinch of chili flakes or hot sauce can give this recipe a spicy kick.
  • Leftover stuffed peppers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Nutrition

Keywords: vegetarian stuffed peppers, stuffed bell peppers recipe, easy vegetarian dinner, rice stuffed peppers, healthy stuffed peppers

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