Rice Stuffed Bell Peppers (Print Version)
# Ingredients:
→ Fresh Vegetables
01 -
4 large bell peppers (any color: red, green, yellow, or orange)
02 -
1/2 cup diced onions
03 -
2 cloves garlic, minced
04 -
1/2 cup diced zucchini
05 -
1/2 cup diced mushrooms
→ Pantry and Staples
06 -
1 cup cooked rice (white, brown, or wild)
07 -
1/2 cup canned diced tomatoes, drained
08 -
1/2 cup black beans or chickpeas, rinsed and drained
09 -
1 tablespoon olive oil
→ Seasonings
10 -
1 teaspoon paprika
11 -
1 teaspoon ground cumin
12 -
1/2 teaspoon salt
13 -
1/4 teaspoon black pepper
→ Toppings
14 -
1/2 cup shredded mozzarella or cheddar cheese (optional)
15 -
Fresh parsley or cilantro for garnish
# Instructions:
01 -
Get your oven warming to 375°F (190°C). Cut the tops off your bell peppers and clean out the seeds and membranes. If you like your peppers on the softer side, you can pre-bake them for 10 minutes or give them a quick 2-3 minute blanch in boiling water.
02 -
Warm up your olive oil in a large skillet over medium heat. Start by cooking those onions and garlic until they're fragrant, about 2 minutes. Add your zucchini and mushrooms, letting them cook until tender. Then mix in the tomatoes, beans, and all those wonderful spices, giving everything another 3 minutes to meld together.
03 -
Combine your cooked rice with the vegetable mixture, making sure everything's evenly distributed. Give it a taste and adjust the seasonings if needed. Then stuff each pepper generously with your filling, and if you're using cheese, sprinkle it on top.
04 -
Add a splash of water or tomato sauce to your baking dish (this keeps the peppers moist), arrange your stuffed peppers upright, and cover with foil. Bake for 25-30 minutes, then uncover and give them another 10 minutes until they're perfectly done and the cheese is golden.
# Notes:
01 -
These colorful stuffed peppers are a complete vegetarian meal that's easily customizable with different grains, beans, or cheese options.
02 -
Perfect for meal prep - you can prepare the filling ahead of time and stuff the peppers just before baking!