Vegetarian Stuffed Bell Peppers

Savor the delightful flavors of these Vegetarian Stuffed Bell Peppers, a perfect balance of health and indulgence. These colorful bell peppers are filled with a hearty mixture of fluffy rice, protein-packed black beans, sweet corn, and tangy tomatoes, all seasoned with warm spices like cumin and chili powder.

A generous amount of cheddar cheese is stirred into the filling, bringing everything together with a rich, creamy texture. Topped with more cheese and baked to perfection, these stuffed peppers make a satisfying and nutritious meal that’s as visually appealing as it is delicious. Ideal for weeknight dinners, meal prep, or even entertaining guests, this dish is sure to please vegetarians and non-vegetarians alike.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup cooked rice (brown or white)
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1/2 cup diced tomatoes
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp paprika
• Salt and pepper to taste
• 1 cup shredded cheddar cheese (plus extra for topping)
• 1/4 cup fresh cilantro, chopped
• Olive oil for sautéing

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the peppers with olive oil and place them in a baking dish.
3. In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent.
4. Add the minced garlic, cumin, chili powder, and paprika to the skillet. Cook for an additional 1-2 minutes until fragrant.
5. Stir in the cooked rice, black beans, corn, and diced tomatoes. Season with salt and pepper. Cook for 3-4 minutes until everything is well combined and heated through.
6. Remove the skillet from heat and stir in the shredded cheddar cheese and chopped cilantro.
7. Stuff each bell pepper with the rice mixture, packing it down slightly. Top each pepper with a little extra shredded cheese.
8. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is melted and bubbly.
9. Serve hot, garnished with additional cilantro if desired.