Description
A hearty and healthy dish featuring bell peppers stuffed with a flavorful mix of rice, vegetables, and spices. Perfect for a balanced meal.
Ingredients
Scale
- 4 large bell peppers (any color)
- 1 cup cooked rice
- 1/2 cup diced onion
- 1/2 cup diced zucchini
- 1/2 cup diced carrots
- 1/2 cup corn kernels
- 1/2 cup black beans, drained and rinsed
- 1 clove garlic, minced
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup shredded cheese (optional)
- 1 tbsp olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove seeds and membranes.
- Heat olive oil in a pan over medium heat. Sauté onions, garlic, zucchini, and carrots until softened.
- Add corn, black beans, rice, cumin, paprika, salt, and pepper. Stir well.
- Fill each bell pepper with the rice and veggie mixture.
- Place the stuffed peppers in a baking dish. Cover with foil and bake for 25 minutes.
- Remove foil, sprinkle cheese on top (if using), and bake for another 10 minutes until cheese melts.
- Serve warm.
Notes
- Use brown rice for extra fiber.
- Add cooked ground meat for a non-vegetarian version.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 220
- Sugar: 6g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 5mg
Keywords: stuffed bell peppers, rice and veggies, vegetarian recipe, healthy meal