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Easy Vegetarian Stuffed Bell Peppers with Rice Recipe

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This Easy Vegetarian Stuffed Bell Peppers recipe features colorful bell peppers filled with a flavorful mixture of rice, sautéed vegetables, beans, and spices, baked to perfection and optionally topped with melted cheese. A healthy, delicious, and satisfying meal suitable for a vegetarian diet.

Ingredients

Scale

Bell Peppers

  • 4 large bell peppers (red, green, yellow, or orange)

Filling

  • 1 cup cooked rice (white, brown, or wild)
  • 1 tablespoon olive oil
  • 1/2 cup diced onions
  • 2 cloves garlic (minced)
  • 1/2 cup diced zucchini
  • 1/2 cup diced mushrooms
  • 1/2 cup canned diced tomatoes (drained)
  • 1/2 cup black beans (or chickpeas, rinsed and drained)
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded mozzarella or cheddar cheese (optional)

Garnish

  • 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 carefully remove the seeds and membranes to create hollow peppers ready for stuffing. Optionally, pre-bake the peppers for 10 minutes or blanch them in boiling water for 2-3 minutes to soften them slightly.
  2. Cook the Filling: Heat olive oil in a large skillet over medium heat. Add the diced onions and minced garlic, sautéing for about 2 minutes until fragrant and translucent. Stir in the diced zucchini and mushrooms, cooking for another 5 minutes until tender. Add the drained tomatoes, black beans, paprika, ground cumin, salt, and black pepper. Cook for an additional 3 minutes to combine the flavors thoroughly.
  3. Mix the Filling: Transfer the vegetable mixture to a bowl and mix with the cooked rice until fully combined. Taste and adjust seasoning as needed, ensuring the mixture is flavorful and well balanced.
  4. Stuff the Bell Peppers: Arrange the prepared bell peppers upright in a baking dish. Generously fill each pepper with the rice and vegetable mixture. Optionally, sprinkle the tops with shredded mozzarella or cheddar cheese for a melted, golden finish.
  5. Bake the Peppers: 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 in the preheated oven for 25-30 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is melted and golden brown.
  6. Garnish and Serve: Remove the stuffed peppers from the oven and let them cool slightly. Garnish with fresh parsley or cilantro before serving for a fresh and vibrant touch.

Notes

  • You can use any color of bell peppers based on preference or availability.
  • For a vegan version, omit the cheese or use a plant-based cheese alternative.
  • Pre-baking or blanching the peppers helps to soften them and reduce baking time.
  • Cooked rice can be white, brown, or wild, depending on your preference and dietary needs.
  • Feel free to substitute black beans with chickpeas or other legumes.
  • The spices paprika and cumin add warmth and depth; adjust quantities to taste.
  • If you prefer a spicier filling, add a pinch of cayenne or chili powder.
  • Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently.

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

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