Go Back
Explore the vibrant world of stuffed bell peppers with this savory recipe that combines colorful vegetables, wholesome grains, and savory spices. Stuffed bell peppers are not only visually appealing but also packed with nutrients, making them an excellent choice for a healthy meal. This article will guide you through the preparation of these delicious stuffed peppers, offering insights into their nutritional benefits and versatility in meal planning.

Savory Stuffed Bell Peppers with Rice

Discover the vibrant flavors of savory stuffed bell peppers with rice in this delicious and nutritious recipe. Packed with colorful vegetables, wholesome grains, and savory spices, these peppers are not only visually appealing but also a healthful choice for any meal. This guide simplifies the preparation process and provides tips to customize your filling, ensuring a delightful dish that everyone will love. Enjoy a meal that's as nourishing as it is delicious!
Print Recipe Pin Recipe

Ingredients
  

4 large bell peppers (any color)

1 cup uncooked long-grain rice

2 cups vegetable broth (or chicken broth)

1 cup cooked black beans (canned or cooked from scratch)

1 cup corn kernels (fresh, frozen, or canned)

1 small onion, diced

3 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon chili powder

1 cup diced tomatoes (fresh or canned)

1 cup shredded cheese (cheddar or Monterey Jack)

Olive oil

Salt and pepper, to taste

Fresh cilantro or parsley for garnish

Instructions
 

Preheat the oven to 375°F (190°C).

    Prepare the rice: In a medium saucepan, combine the rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and fluff with a fork.

      Prep the bell peppers: While the rice is cooking, wash the bell peppers. Cut the tops off and remove the seeds and membranes. Lightly brush the outside with olive oil and place them upright in a baking dish.

        Cook the filling: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute until fragrant.

          Mix the filling: Stir in the cooked rice, black beans, corn, diced tomatoes, cumin, smoked paprika, chili powder, salt, and pepper. Cook for 2-3 minutes until everything is heated through and combined well. Taste and adjust seasoning if necessary.

            Stuff the peppers: Carefully spoon the filling into each bell pepper until they are heaping full. Top each pepper with shredded cheese.

              Bake: Cover the dish with foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.

                Garnish and serve: Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro or parsley before serving.

                  Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4