Vegetarian Stuffed Bell Peppers (Printable Version)
# What You'll Need:
→ Bell Peppers
01 -
4 large bell peppers (red, green, yellow, or orange)
→ Rice Base
02 -
1 cup cooked rice (white, brown, or wild)
03 -
1 tablespoon olive oil
→ Vegetables
04 -
½ cup diced onions
05 -
2 cloves garlic, minced
06 -
½ cup diced zucchini
07 -
½ cup diced mushrooms
08 -
½ cup canned diced tomatoes, drained
→ Proteins
09 -
½ cup black beans or chickpeas, rinsed and drained
→ Seasonings
10 -
1 teaspoon paprika
11 -
1 teaspoon ground cumin
12 -
½ teaspoon salt
13 -
¼ teaspoon black pepper
→ Toppings
14 -
½ cup shredded mozzarella or cheddar cheese (optional)
15 -
Fresh parsley or cilantro for garnish
# Step-by-Step Directions:
01 -
Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove seeds and membranes. Optional: Pre-bake the peppers for 10 minutes or blanch them in boiling water for 2-3 minutes for softer peppers.
02 -
Heat olive oil in a large skillet over medium heat. Sauté the diced onions and garlic until fragrant, about 2 minutes. Add the zucchini and mushrooms, cooking until tender, about 5 minutes. Stir in the diced tomatoes, black beans, paprika, cumin, salt, and black pepper. Cook for an additional 3 minutes. Mix the vegetable mixture with the cooked rice until evenly combined. Adjust seasoning to taste.
03 -
Place the prepared bell peppers upright in a baking dish. Fill each pepper generously with the rice and vegetable mixture. Optional: Top with shredded cheese.
04 -
Add a small amount of water or tomato sauce to the bottom of the baking dish to keep the peppers moist. Cover with foil and bake for 25-30 minutes. Remove the foil, and bake for an additional 10 minutes or until the cheese is melted and golden.
05 -
Remove from the oven and let cool slightly. Garnish with fresh parsley or cilantro before serving.
# Helpful Notes:
01 -
This versatile dish can be customized with different grains, beans, or seasonings to suit various dietary preferences.