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Recipe by:

Sara Crocker

Vibrant Vegetarian Stuffed Bell Peppers

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.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 4 large bell peppers (mixed colors)
  • 1 cup uncooked rice jasmine or basmati preferred
  • 1 can (15 oz) black beans drained and rinsed
  • 1 cup corn kernels fresh or frozen
  • 1 cup diced tomatoes canned or fresh
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • salt and pepper to taste
  • 1 cup shredded cheese cheddar or Mexican blend
  • 2 tablespoons olive oil for sautéing
  • fresh herbs for garnishing like cilantro or parsley

Equipment

  • Large skillet
  • Baking dish
  • Measuring cups
  • Measuring spoons
  • Oven

Method
 

  1. Start by cooking the rice according to package instructions. Add a bit of salt for flavor.
  2. Preheat your oven to 375°F (190°C).
  3. 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.
  4. In a bowl, combine the cooked rice and the sautéed mixture. Fold in half of the cheese.
  5. Cut the tops off the bell peppers and remove seeds. Optionally, roast for a few minutes to soften.
  6. Fill each pepper with the rice mixture, topping with remaining cheese.
  7. Place stuffed peppers in a baking dish and cover with foil. Bake for about 30 minutes, uncovering to brown the cheese.
  8. Let cool slightly, garnish with herbs, and serve.

Notes

These stuffed peppers can be made ahead and stored in the fridge for a quick meal later. They also freeze well for future use.