Stuffed Bell Peppers Recipe
You need Stuffed Bell Peppers Recipe magic when dinner must look impressive fast.
Because basic casseroles rarely spark compliments anymore.
This vegetarian favorite packs vibrant peppers with hearty grains, savory filling.
Everything bakes beautifully, smells incredible, tastes boldly satisfying.
Slide tray out proudly and accept applause like domestic goddess.
Stuffed Bell Peppers Recipe
A colorful vegetarian dish featuring bell peppers filled with seasoned rice, black beans, vegetables, and melted cheese baked until tender and flavorful.
Ingredients
Method
- Preheat oven to 375°F.
- Lightly grease baking dish and arrange hollowed bell peppers upright.
- Heat olive oil in large skillet over medium heat.
- Add chopped onion and sauté 4 minutes until soft.
- Stir in minced garlic and cook 30 seconds.
- Add cooked rice, black beans, corn, and diced tomatoes.
- Sprinkle cumin, chili powder, salt, and black pepper evenly.
- Cook mixture 5 minutes, stirring frequently.
- Remove skillet from heat and stir in ½ cup shredded cheese.
- Spoon filling evenly into each pepper cavity.
- Cover dish with foil and bake 25 minutes.
- Remove foil, sprinkle remaining cheese on top, and bake 5 minutes until melted.
- Garnish with chopped cilantro before serving.
Notes
Nutritional Values (Per Serving)
Calories: 430Total Fat: 14g
Saturated Fat: 6g
Carbohydrates: 58g
Fiber: 11g
Protein: 16g Vitamin C: 150%
Vitamin A: 40%
Iron: 18%
Folate: 30%
Magnesium: 15%
Additional Notes and Tips
- Use quinoa instead of rice for extra protein.
- Add diced jalapeño for more heat.
- Substitute plant based cheese for vegan option.
- Let peppers rest 5 minutes before serving.
- Store refrigerated up to three days in airtight container.
