Vegetarian Stuffed Peppers
These colorful bell peppers stuffed with savory rice, beans, and cheese make a nutritious and satisfying meal that's perfect for fall dinners. Packed with more vitamin C than oranges, this simple dish combines wholesome ingredients into a hearty yet healthy meal.
Equipment
- Large Pot
- Skillet
- Baking Dish
Ingredients
For the Peppers
- 6 large bell peppers red, yellow, or orange for sweetness
- 2 tbsp olive oil
- 1 medium onion finely diced
- 3 cloves garlic minced
- 1 cup brown rice cooked (or quinoa for extra protein)
- 1 can (15 oz) black beans drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 cup corn kernels fresh or frozen
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper optional
- 1 cup shredded cheese Mexican blend or cheddar
- salt and pepper to taste
- fresh cilantro chopped, for garnish
- 1/4 cup water for the baking dish
Instructions
- Cut the tops off the bell peppers and remove the seeds and membranes. If needed for stability, slice a thin piece from the bottom to help them stand upright, being careful not to cut through to the inside.
- Bring a large pot of water to a boil. Place the hollowed peppers in the boiling water for 3-5 minutes to slightly soften them. Remove and drain upside down on paper towels.
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat. Add onions and sauté until translucent (about 4-5 minutes). Add garlic and cook for another 30 seconds until fragrant.
- Add the cooked rice, black beans, diced tomatoes (with their juice), corn, and all the spices to the skillet. Stir well and let simmer for 5 minutes to allow the flavors to meld together.
- Place the blanched peppers upright in a baking dish. Fill each pepper with the rice mixture, packing it in gently but not too tightly.
- Top each pepper with shredded cheese, creating a small indent in the filling before adding cheese to prevent it from sliding off during baking.
- Pour ¼ cup of water into the bottom of the baking dish to create steam, then cover with foil.
- Bake for 25-30 minutes, then remove the foil and bake for an additional 5-10 minutes until the cheese is bubbly and golden.
- Garnish with fresh chopped cilantro before serving.
Notes
- Swap brown rice for cauliflower rice to reduce carbs
- Use pinto or kidney beans instead of black beans
- For a dairy-free version, replace cheese with nutritional yeast or dairy-free cheese
- Try farro or barley instead of rice for added texture and fiber
- Make ahead: Prepare the filling and blanch the peppers up to 2 days ahead, then assemble and bake when ready
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months
- Use pinto or kidney beans instead of black beans
- For a dairy-free version, replace cheese with nutritional yeast or dairy-free cheese
- Try farro or barley instead of rice for added texture and fiber
- Make ahead: Prepare the filling and blanch the peppers up to 2 days ahead, then assemble and bake when ready
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months
Nutrition
Calories: 275kcalCarbohydrates: 38gProtein: 12gFat: 10gFiber: 9gVitamin C: 169mgCalcium: 195mgIron: 3mg
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