Description
Colorful vegetarian stuffed bell peppers filled with a hearty mixture of rice, vegetables, and cheese, baked until tender and flavorful.
Ingredients
- 4 large bell peppers (any color)
- 1 cup cooked rice or quinoa
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup canned diced tomatoes, drained
- 1/2 cup canned black beans or chickpeas, rinsed and drained
- 1/2 cup corn kernels
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- Salt and black pepper to taste
- 1/2 cup shredded mozzarella or cheddar cheese
- 2 tablespoons fresh parsley or cilantro, chopped
Instructions
- Preheat the oven to 190°C (375°F).
- Cut the tops off the bell peppers and remove seeds and membranes.
- Heat olive oil in a skillet over medium heat and sauté the onion until soft.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in tomatoes, beans, corn, rice, paprika, cumin, salt, and pepper. Cook for 3–4 minutes.
- Remove from heat and mix in half of the cheese.
- Stuff the mixture evenly into the bell peppers.
- Place peppers in a baking dish, cover with foil, and bake for 25 minutes.
- Remove foil, sprinkle remaining cheese on top, and bake uncovered for another 10 minutes.
- Garnish with fresh herbs and serve warm.
Notes
- You can make this dish vegan by using dairy-free cheese.
- Leftovers keep well in the refrigerator for up to 3 days.
- Add chili flakes for a spicy version.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: International