Ready in: 1 hour · Serves: 4 · Technique: Baking · Storage: Up to 4 days in the refrigerator.Quick Answer
Vegetarian Stuffed Bell Peppers with Rice are colorful and nutritious, filled with a delightful mixture of rice, beans, corn, and spices, then baked to perfection.Fall in New York City means vibrant leaves, bustling markets filled with seasonal produce, and the delicious anticipation of Thanksgiving feasts. As the temperature drops, I find myself craving comforting, hearty meals that also allow me to explore creative flavors. One dish that perfectly captures this season's essence is Vegetarian Stuffed Bell Peppers with Rice. These colorful, nutrient-packed vessels are not only visually appealing but also brimming with warmth and goodness-a perfect fit for holiday gatherings or cozy family dinners.
A Cozy Holiday Treat
Why You'll Love This Recipe
- Colors and Presentation: The vibrant hues of the bell peppers make for a stunning centerpiece on any holiday table.
- Healthy and Hearty: Packed with nutrients from vegetables, beans, and rice, these stuffed peppers are a wholesome meal that doesn't compromise on taste.
- Customizable: Easily adjust the ingredients to suit your taste preferences and dietary needs, making it a versatile dish for everyone.
- Great for Meal Prep: They can be made ahead of time, making weeknight dinners a breeze during busy seasons.
- Comfort Food: The warm, cheesy filling offers cozy flavors perfect for chilly autumn evenings.
Ingredients
To create these delightful stuffed bell peppers, here's everything you'll need:
Vegetables
- 4 large bell peppers (choose a mix of colors like red, yellow, and green for a vibrant aesthetic)
Filling
- 1 cup of uncooked rice (I prefer jasmine or basmati for their fragrant aromas)
- 1 can (15 oz) black beans (drained and rinsed for that hearty protein punch)
- 1 cup corn kernels (fresh or frozen, they add a delightful sweetness)
- 1 cup diced tomatoes (canned or fresh; I enjoy using fire-roasted for an extra kick)
- 1 teaspoon ground cumin (it brings a warm earthiness that's inviting)
- 1 teaspoon smoked paprika (this enhances the overall depth of flavor)
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or a Mexican blend works wonderfully)
- 2 tablespoons olive oil (for sautéing)
- Fresh herbs for garnishing (like cilantro or parsley, which add an aromatic finish)
How to Make Vegetarian Stuffed Bell Peppers (Step-by-Step)
Follow these simple steps to create a delicious batch of vegetarian stuffed bell peppers.
Step 1: Prep the Rice
Start by cooking the rice according to package instructions. I usually add a bit of salt to the water for flavor.
Step 2: Preheat the Oven
Before diving into the veggies, preheat your oven to 375°F (190°C). This allows for an even baking process, ensuring your peppers are perfectly tender.
Step 3: Sauté the Filling
In a large skillet, heat the olive oil over medium heat. Add the diced tomatoes, black beans, corn, cumin, smoked paprika, salt, and pepper. Stir gently, allowing the flavors to meld and the mixture to heat through-your kitchen will soon be filled with a warm, inviting aroma.
Step 4: Combine Ingredients
In a large bowl, combine the cooked rice and the sautéed vegetable mixture. Gently fold in half of the shredded cheese, which will create a creamy texture.
Step 5: Prepare the Peppers
Carefully cut the tops off the bell peppers and remove the seeds. If you'd like, you can roast the peppers for a few minutes to soften them before stuffing, but I often skip this step-baking them filled is enough to achieve the desired tenderness.
Step 6: Stuff the Peppers
Generously fill each pepper with the rice and vegetable mixture, packing it down slightly. Top each stuffed pepper with the remaining shredded cheese, allowing it to create a deliciously cheesy crust.
Step 7: Bake to Perfection
Place the stuffed peppers upright in a baking dish and cover with foil. Bake for about 30 minutes-when you remove the foil, the cheese should be bubbly and golden. The aroma will be intoxicating!
Step 8: Serve and Enjoy
Let the peppers cool slightly before serving. Garnish with fresh herbs, and watch as your friends and family marvel at this beautiful dish.
Common Mistakes to Avoid
- Overcooking the Rice: Make sure to cook the rice just until al dente for perfect texture.
- Skipping Seasoning: Don't forget to thoroughly season your filling! Taste as you go to ensure the flavors are well balanced.
- Packing too Loosely: Ensure that you stuff the peppers firmly; this helps them hold their shape and flavor during baking.
Tips and Tricks for Success
- Explore flavor variations by adding ingredients such as quinoa, spinach, or different spices for a unique twist.
- If you have picky eaters, swap out the black beans for another legume or even ground meat.
- These peppers can be made ahead of time! Prepare them a day in advance, then simply pop them in the oven before serving.
Variations
- Substitute black beans with kidney beans or lentils.
- Use brown rice instead of white for added nutrition.
- Add diced zucchini or mushrooms for extra veggies.
- Incorporate different types of cheese for varied flavors.
How to Serve
- Garnish with fresh herbs like cilantro or parsley.
- Pair with a light salad for a balanced meal.
- Drizzle with hot sauce for an added kick.
- Serve warm with a side of tortilla chips for crunch.
Make Ahead and Storage
- Make Ahead: Prepare the stuffed peppers a day in advance, cover, and refrigerate until ready to bake.
- Storage: Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat leftovers in the oven at 350°F (175°C) until heated through.
- Freezing: Stuffed peppers can be frozen before baking. Thaw in the refrigerator overnight before cooking.
Recipe Notes / What I Learned
While testing this recipe, I discovered just how adaptable stuffed peppers can be. The combination of textures and flavors can easily satisfy any palate, making them an excellent option for gatherings during the holiday season. Plus, they are great for meal prepping and carrying over into the hectic weeks leading up to Thanksgiving.
Yield and Serving Size
Yield: 4 stuffed peppers · Serving Size: 1 stuffed pepper
Nutrition Snapshot
Estimated Nutrition Per Serving: ~350 calories · 12g protein · 55g carbs · 9g fat
Recipe by:
Vibrant Vegetarian Stuffed Bell Peppers
Ingredients
Equipment
Method
- Start by cooking the rice according to package instructions. Add a bit of salt for flavor.
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add tomatoes, black beans, corn, cumin, smoked paprika, salt, and pepper. Stir gently until heated through.
- In a bowl, combine the cooked rice and the sautéed mixture. Fold in half of the cheese.
- Cut the tops off the bell peppers and remove seeds. Optionally, roast for a few minutes to soften.
- Fill each pepper with the rice mixture, topping with remaining cheese.
- Place stuffed peppers in a baking dish and cover with foil. Bake for about 30 minutes, uncovering to brown the cheese.
- Let cool slightly, garnish with herbs, and serve.
Notes
FAQs
1. Can I use brown rice instead of white rice?
Yes, you can use brown rice, but keep in mind that it will require a longer cooking time. Be sure to cook it according to package instructions before adding it to the filling.
2. What other vegetables could I include?
You can add vegetables like zucchini, mushrooms, or spinach for extra nutrients and flavor. Just be sure to sauté them before mixing into the filling.
3. Can I make these stuffed peppers ahead of time?
Absolutely! You can prepare the stuffed peppers a day in advance and store them in the refrigerator until you are ready to bake them.
4. How do I store leftovers?
Leftover stuffed peppers can be kept in an airtight container in the refrigerator for up to 4 days. Reheat them in the oven at 350°F (175°C) until warmed through.
5. Can I freeze stuffed peppers?
Yes, you can freeze them before baking. Wrap each stuffed pepper tightly in plastic wrap and place them in a freezer-safe container. They can be frozen for up to 3 months. Thaw in the refrigerator before baking.
