Vegetarian Stuffed Bell Peppers
Delicious and wholesome vegetarian stuffed bell peppers filled with rice, black beans, corn, and more, perfect for a quick meal or family dinner.
Ingredients
Main Ingredients
- 4 pieces bell peppers Any color of bell peppers can be used.
- 1 cup cooked rice Brown rice or quinoa can be used for variations.
- 1 cup black beans Cooked and drained.
- 1 cup corn Canned or frozen.
- 1 cup diced tomatoes
- 1 small onion Chopped.
- 2 cloves garlic Minced.
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup shredded cheese Optional.
- Fresh herbs for garnish Optional.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a skillet, sauté the onion and garlic until translucent.
- Add the cooked rice, black beans, corn, diced tomatoes, cumin, paprika, salt, and pepper. Mix well.
- Stuff each bell pepper with the rice mixture.
- Place the stuffed peppers in a baking dish and cover with aluminum foil.
Cooking
- Bake for 25-30 minutes or until the peppers are tender.
- If using cheese, uncover the peppers, sprinkle with cheese, and bake for an additional 5 minutes until melted.
Notes
For an eye-catching presentation, place stuffed peppers upright on a serving platter. Consider serving alongside a green salad or crusty bread. Store leftovers in an airtight container for up to 4 days in the refrigerator or freeze for up to 3 months.