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A delicious plate of Easy Vegetarian Stuffed Bell Peppers with Rice

Easy Vegetarian Stuffed Bell Peppers with Rice

These vibrant, wholesome stuffed bell peppers are packed with a savory rice and vegetable filling, making for a delicious and easy vegetarian meal perfect for weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 1 stuffed bell pepper
Course: Dinner, Main Dish
Cuisine: American, Vegetarian
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large bell peppers Choose a variety of colors for an appealing dish.
  • 1 cup cooked rice Any type of cooked rice works well, ensure it's fully cooled before mixing.
  • 1 tablespoon olive oil Use a good quality olive oil for sautéing.
  • 0.5 cup diced onions Dice finely for even cooking and distribution in the filling.
  • 2 cloves garlic Minced garlic provides a robust flavor base.
  • 0.5 cup diced zucchini Adds moisture and a subtle sweetness to the filling.
  • 0.5 cup diced mushrooms Use your favorite variety of mushrooms, diced small.
  • 0.5 cup canned diced tomatoes Ensure they are well-drained to prevent a watery filling.
  • 0.5 cup black beans Rinse thoroughly to reduce sodium and improve flavor; chickpeas are a great alternative.
  • 1 teaspoon paprika Adds a warm, earthy flavor and a touch of color.
  • 1 teaspoon ground cumin Essential for an authentic, savory depth of flavor.
  • 0.5 teaspoon salt Adjust to taste, remembering the canned ingredients may already contain some sodium.
  • 0.25 teaspoon black pepper Freshly ground black pepper offers the best flavor.
  • 0.5 cup shredded mozzarella or cheddar cheese For a richer dish, add during the last 10 minutes of baking for a melted, gooey topping.
  • 0.25 cup Fresh parsley or cilantro Chop finely and sprinkle generously just before serving for freshness and color.

Equipment

  • Skillet
  • Baking Dish
  • Oven

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Slice the tops off the bell peppers and remove the seeds. Lightly brush them inside and out with olive oil.
  3. In a skillet over medium heat, add olive oil and sauté the onions until translucent. Add garlic, zucchini, and mushrooms; cook until tender.
  4. Stir in tomatoes, black beans (or chickpeas), rice, paprika, cumin, salt, and pepper. Heat through.
  5. Fill each pepper with the rice mixture using a spoon.
  6. Place stuffed peppers upright in a baking dish. Cover with foil if desired and bake for 30 minutes. If using cheese, uncover during the last 10 minutes to melt.
  7. Allow cooling slightly before serving and garnish with fresh herbs.

Notes

Feel free to customize the filling with other vegetables you have on hand, such as corn, spinach, or kale. This dish is great for meal prepping!