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Vegetarian Stuffed Bell Peppers With Rice

A vibrant and nutritious dish filled with rice, vegetables, and spices, perfect for a family meal or meal prep.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the filling
  • 1 cup cooked rice (white, brown, or wild) Opt for brown for added fiber.
  • ½ cup diced onions Adds sweetness and depth to the filling.
  • 2 cloves garlic, minced Offers robust flavor.
  • ½ cup diced zucchini Incorporate more vegetables.
  • ½ cup diced mushrooms Adds umami notes.
  • ½ cup canned diced tomatoes, drained Provides moisture and acidity.
  • ½ cup black beans or chickpeas, rinsed and drained Excellent protein source.
  • 1 teaspoon paprika Adds color and smoky flavor.
  • 1 teaspoon ground cumin Contributes earthy aroma.
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup shredded mozzarella or cheddar cheese (optional) Feel free to skip or replace with a non-dairy option.
For the peppers
  • 4 large bell peppers (red, green, yellow, or orange) Choose bright, firm peppers for best flavor.
For garnish
  • to taste Fresh parsley or cilantro Adds freshness and color when serving.

Method
 

Prepare the rice
  1. Cook the rice according to package instructions or use leftover rice for a quicker meal prep.
Sauté the vegetables
  1. In a skillet, heat olive oil over medium heat. Add diced onions and sauté until translucent, about 3-4 minutes.
Add garlic and other vegetables
  1. Add minced garlic and cook for an additional minute. Then stir in diced zucchini and mushrooms and cook until softened, approximately 5 minutes.
Combine the filling ingredients
  1. In a large bowl, combine the cooked rice, sautéed mixture, canned tomatoes, black beans, paprika, cumin, salt, and black pepper. Mix well to incorporate all flavors.
Prep the bell peppers
  1. Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Place them upright in a baking dish.
Stuff the peppers
  1. Generously stuff each pepper with the rice mixture. If desired, sprinkle shredded cheese on top.
Bake the peppers
  1. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender.
Garnish and serve
  1. Once out of the oven, let them cool for a few minutes. Garnish with fresh parsley or cilantro before serving.

Notes

Make ahead and store in the refrigerator for up to 3 days. Can freeze before baking for up to three months.