Easy Vegetarian Stuffed Bell Peppers with Rice Recipe
This easy vegetarian stuffed bell peppers recipe features colorful bell peppers filled with a flavorful mixture of rice, sautéed vegetables, black beans, and spices. Baked to perfection and optionally topped with melted cheese, it’s a hearty and nutritious meal that is perfect for a simple weeknight dinner or a satisfying lunch.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Vegetarian American
- Diet: Vegetarian
Ingredients
Scale
Bell Peppers
- 4 large bell peppers (red, green, yellow, or orange)
Filling
- 1 cup cooked rice (white, brown, or wild)
- 1 tablespoon olive oil
- 1/2 cup diced onions
- 2 cloves garlic (minced)
- 1/2 cup diced zucchini
- 1/2 cup diced mushrooms
- 1/2 cup canned diced tomatoes (drained)
- 1/2 cup black beans (or chickpeas, rinsed and drained)
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Topping and Garnish
- 1/2 cup shredded mozzarella or cheddar cheese (optional)
- Fresh parsley or cilantro for garnish
Instructions
- Prepare the Bell Peppers: Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and carefully remove the seeds and membranes. For softer peppers, you can pre-bake them for 10 minutes or blanch them in boiling water for 2-3 minutes. Set aside.
- Cook the Filling: Heat the olive oil in a large skillet over medium heat. Sauté the diced onions and minced garlic until fragrant, about 2 minutes. Add the diced zucchini and mushrooms, cooking until tender, around 5 minutes. Stir in the diced tomatoes, black beans, paprika, cumin, salt, and black pepper. Let it cook an additional 3 minutes to combine the flavors. Remove from heat and mix in the cooked rice until the filling is well combined. Adjust seasoning if necessary.
- Stuff the Bell Peppers: Arrange the prepared bell peppers upright in a baking dish. Generously fill each pepper with the rice and vegetable mixture. If using, sprinkle shredded cheese on top of each stuffed pepper.
- Bake: Pour a small amount of water or tomato sauce into the bottom of the baking dish to keep the peppers moist while baking. Cover the dish with aluminum foil and bake for 25 to 30 minutes. Then remove the foil and bake for an additional 10 minutes or until the cheese is melted and slightly golden.
- Garnish and Serve: Remove the stuffed peppers from the oven and let them cool slightly. Garnish with fresh parsley or cilantro before serving for a fresh burst of flavor and color.
Notes
- For softer bell peppers, pre-bake or blanch before stuffing.
- You can substitute black beans with chickpeas or kidney beans.
- For a vegan version, omit the cheese or use a plant-based cheese alternative.
- Use any variety of cooked rice according to your preference.
- Seasoning can be adjusted to taste, feel free to add chili powder for a spicy kick.
Keywords: vegetarian stuffed peppers, stuffed bell peppers, rice stuffed peppers, vegetarian main dish, baked stuffed peppers
