Description
Discover a savory recipe for stuffed bell peppers filled with rice veggies Easy steps to create a delicious meal everyone will love
4 large bell peppers (red, green, yellow, or orange)
1 cup of cooked rice (white or brown)
1 cup diced vegetables (such as zucchini, carrots, and corn)
1 can (15 ounces) black beans, rinsed and drained
1 cup diced tomatoes with green chilies
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste
1 cup shredded cheese (optional, for topping)
Fresh cilantro for garnishing
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes.
In a mixing bowl, combine cooked rice, diced vegetables, black beans, diced tomatoes, cumin, chili powder, salt, and pepper.
Stuff each bell pepper with the rice and veggie mixture.
Place the stuffed peppers upright in a baking dish and cover with foil.
Bake in the preheated oven for 25 minutes. Remove the foil, sprinkle cheese on top (if using), and bake for an additional 10-15 minutes.
Once cooked, garnish with fresh cilantro and serve warm.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 stuffed bell pepper
- Calories: 300 calories
- Sugar: 6 grams
- Fat: 8 grams
- Carbohydrates: 50 grams
- Fiber: 10 grams
- Protein: 12 grams
