Delicious Vegetarian Stuffed Bell Peppers with Rice & Veggies

The aroma wafting from the oven as you bake stuffed bell peppers with rice & veggies is nothing short of mouthwatering. Picture this: vibrant red bell peppers filled to the brim with a delightful mixture of fluffy rice, robust beans, and colorful fresh vegetables. As they roast, the peppers transform, becoming slightly blistered around the edges, making the anticipation of biting into them almost unbearable. Imagine hosting a dinner party, and everyone is captivated by this colorful dish, eager to dive in after just one whiff.

These stuffed bell peppers are not just a feast for the eyes but are also an explosion of flavors and textures. Whether you enjoy them on a cozy weeknight or bring them out for a festive gathering, you’ll find every bite is filled with a delightful blend of spices and freshness. It’s a dish that tells a story of home-cooked love and a sprinkle of culinary creativity, all while leaving your taste buds singing in delight.

Ingredients for Stuffed Bell Peppers with Rice & Veggies

Here’s what you’ll need to make this delicious Stuffed Bell Peppers with Rice & Veggies:

4 large red bell peppers – Choose firm, bright peppers for the best flavor and texture, halved and de-seeded for stuffing.
1 tablespoon extra virgin olive oil – Use this to enhance flavor and keep your peppers deliciously tender as they roast.
Fine salt and freshly ground black pepper – Essential for seasoning throughout the dish to elevate the overall taste.
½ cup long-grain brown rice (or 1 ½ cups cooked rice) – The base of the filling, providing a wholesome texture and heartiness.
2 tablespoons extra virgin olive oil – This helps sauté the onions and vegetables, creating a flavor base for the filling.
1 large yellow onion, chopped – Adds depth and sweetness, harmonizing beautifully with the other ingredients.
½ teaspoon fine salt – For tasting while cooking, helping to bring out the flavors of the ingredients.
1 pint (2 cups) cherry tomatoes, halved – These add juiciness and a burst of freshness to the stuffing.
½ cup chopped fresh cilantro – Sprinkles of this fresh herb brighten up the dish and add a bit of zing.
4 cloves garlic, pressed or minced – A must-have for that aromatic kick that rounds out the flavors.
1 ½ teaspoons chili powder – Adds warmth and a gentle spice that complements the other flavors perfectly.
1 teaspoon ground cumin – Earthy and aromatic, this spice enhances the personality of the stuffing.
1 can (1 ½ cups) pinto beans, rinsed and drained – Provides protein while creating a satisfying texture to the filling.
Freshly ground black pepper – For seasoning to taste, enhancing the overall flavor profile.
1 tablespoon lime juice – A squeeze of this tangy juice brightens up the filling perfectly.
4 ounces (about 1 cup) grated part-skim mozzarella or cheddar – Melts into gooey goodness and crowns the peppers beautifully.
Optional garnishes: Sliced ripe avocado or guacamole, red salsa, sour cream, or vegan sour cream create a perfect finishing touch to the dish.

How to Make Stuffed Bell Peppers with Rice & Veggies

Follow these simple steps to prepare this delicious Stuffed Bell Peppers with Rice & Veggies:

Step 1: Preheat the Oven
Preheat your oven to 425 degrees Fahrenheit. Place the halved peppers in a large baking dish or on a rimmed baking sheet lined with parchment paper. Drizzle 1 tablespoon of olive oil over the peppers and season them with salt and pepper. Rub the oil all over and arrange the peppers cut sides facing up.

Step 2: Cook the Rice
Bring a large pot of water to boil. Rinse the rice in a fine-mesh colander until the water runs clear. Add the rice to the boiling water and let it simmer uncovered for about 30 minutes. Drain any excess water and set the rice aside.

Step 3: Prepare the Vegetable Filling
In a large skillet over medium heat, warm 2 tablespoons of olive oil until shimmering. Add the chopped onion and ½ teaspoon of salt, stirring often until the onion is tender, roughly 5 minutes. Toss in the cherry tomatoes and let them cook until lightly squishy, about another 5 minutes.

Step 4: Add Flavor Components
Introduce the cilantro, minced garlic, chili powder, and cumin to the skillet. Stir and cook until the garlic becomes fragrant, about 30 to 60 seconds – this is the moment your kitchen starts smelling incredible!

Step 5: Combine Filling Ingredients
Remove the skillet from heat. Add the cooked rice, rinsed and drained pinto beans, lime juice, and around 10 twists of black pepper. Stir well, then taste and season with additional salt and black pepper as needed.

Step 6: Stuff the Peppers
Pour off any excess juice pooled within the roasted peppers. Generously stuff each one with the rice and veggie mixture, ensuring they are packed full. Top each pepper with a layer of grated cheese.

Step 7: Bake the Stuffed Peppers
Return to the oven and bake at 425 degrees Fahrenheit for 12 to 13 minutes, until the cheese is pleasant and golden in spots. Serve warm, garnished with fresh cilantro leaves or any garnishes of your choice for that perfect finishing touch.

Enjoy digging into your beautiful, flavorful stuffed bell peppers with rice & veggies, where every bite brings a taste of home cooking and creativity!

Perfecting Stuffed Bell Peppers with Rice & Veggies Cooking Process

Prep your ingredients first before anything else. Start by roasting the peppers while you specifically cook the rice and prepare the veggie mix. Combining everything efficiently ensures perfect results and saves you time.

Add Your Touch to Stuffed Bell Peppers with Rice & Veggies

Feel free to swap the rice for quinoa or couscous for a gluten-free option. Add different beans like black beans or incluso chickpeas. You can also spice things up with various herbs and spices, tailoring it to your palate.

Storing & Reheating Stuffed Bell Peppers with Rice & Veggies

Store leftover stuffed bell peppers in an airtight container for up to three days. When ready to enjoy again, simply reheat in the oven at 350 degrees Fahrenheit for about 20 minutes to keep them delicious and warm.

Sharing my first experience cooking these stuffed bell peppers was memorable as my friends raved about them. They even asked for the recipe, which made me feel like a culinary wizard!

FAQs About Stuffed Bell Peppers with Rice & Veggies

What is Stuffed Bell Peppers with Rice & Veggies?

Stuffed Bell Peppers with Rice & Veggies is a delightful dish that features vibrant bell peppers filled with a savory mixture of rice, fresh vegetables, beans, and aromatic spices. This nutritious meal not only provides a beautiful presentation but also packs plenty of flavor. The rice is often complemented by ingredients like tomatoes, onions, and spices, creating a taste sensation that’s both satisfying and healthy. Perfect for weeknight dinners or gatherings, stuffed bell peppers offer versatility, allowing for various fillings to match individual preferences.

Can I customize the filling for Stuffed Bell Peppers with Rice & Veggies?

Absolutely! One of the best features of Stuffed Bell Peppers with Rice & Veggies is how customizable they are. You can swap the rice for quinoa or couscous, add different beans like black beans or chickpeas, or include various vegetables to cater to your taste. For those craving extra flavor, adding spices or different cheeses can elevate the dish even further. The beauty of this recipe lies in its adaptability, which makes it suitable for different dietary needs and preferences.

How do I store leftover Stuffed Bell Peppers with Rice & Veggies?

To store your leftover Stuffed Bell Peppers with Rice & Veggies, simply place them in an airtight container and refrigerate. They can stay fresh for up to three days. When you’re ready to enjoy them again, reheat in the oven at 350 degrees Fahrenheit for about 20 minutes or until warmed through. This ensures they maintain their deliciousness and flavor while keeping the peppers tender and the fillings hearty. You can also freeze them for future meals, making them a great option for meal prep.

What are the nutritional benefits of Stuffed Bell Peppers with Rice & Veggies?

Stuffed Bell Peppers with Rice & Veggies are packed with nutritional benefits. The bell peppers themselves are rich in vitamins A and C, while the brown rice provides fiber and essential minerals. The addition of beans offers protein and more fiber, making this dish wholesome and filling. Incorporating various vegetables adds even more vitamins and antioxidants, promoting overall health. Whether you’re vegetarian or just looking to include more nutritious meals in your diet, these stuffed peppers are a fantastic choice.

Conclusion for Stuffed Bell Peppers with Rice & Veggies

In summary, Stuffed Bell Peppers with Rice & Veggies offer a delicious and visually appealing meal that’s easy to customize. With vibrant colors and a mix of flavors, this dish satisfies not only the palate but also the eye. Whether you’re preparing it for a cozy family dinner or an elegant gathering, these stuffed peppers are sure to impress. They deliver a wholesome blend of ingredients that cater to various dietary preferences, allowing everyone to enjoy a bite of goodness. Try out this delightful recipe to elevate your culinary repertoire!

Delicious Vegetarian Stuffed Bell Peppers with Rice & Veggies

Savor these vibrant vegetarian stuffed peppers filled with rice, beans, and spices—an unforgettable meal that's healthy and satisfying.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 8 stuffed peppers

Course: Dinner Recipes

Cuisine: Vegetarian

Calories: 170

Ingredients Equipment Method Nutrition

Ingredients

  

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• 4 large red bell peppers halved from stem to base, seeds and membranes removed
• 1 tablespoon extra virgin olive oil as needed
• fine salt for sprinkling
• ½ cup long-grain brown rice or 1 ½ cups cooked rice
• 2 tablespoons extra virgin olive oil
• 1 large yellow onion chopped
• ½ teaspoon fine salt to taste
• 1 pint cherry tomatoes halved or quartered if large
• ½ cup chopped fresh cilantro plus more for garnish
• 4 cloves garlic pressed or minced
• 1 ½ teaspoons chili powder
• 1 teaspoon ground cumin
• 1 can pinto beans 1 ½ cups, rinsed and drained
• freshly ground black pepper to taste
• 1 tablespoon lime juice
• 4 ounces grated part-skim mozzarella or cheddar about 1 cup
• sliced ripe avocado or guacamole optional garnishes
• red salsa optional garnishes
• sour cream or vegan sour cream optional garnishes

Equipment

• large baking dish
• Rimmed baking sheet
• fine-mesh colander
• large pot
• large skillet

Method

 

1. Preheat the oven to 425 degrees Fahrenheit. Place the halved peppers in a large baking dish or on a rimmed baking sheet lined with parchment paper. Drizzle 1 tablespoon olive oil over the peppers and sprinkle them with salt and pepper. Rub the oil all over both sides of the peppers, then arrange them cut sides facing up. Bake for 20 to 25 minutes, until the peppers are a little blistered around the edges and easily pierced through by a fork. Set aside.
2. In the meantime, bring a large pot of water to boil. Rinse the rice in a fine-mesh colander until the water runs clear. Add the rice to the boiling water and continue boiling, uncovered, for 30 minutes. Drain the remaining cooking water and return the rice to the pot. Set aside.
3. In a large skillet over medium heat, warm 2 tablespoons olive oil until shimmering. Add the onion and ½ teaspoon of the salt. Cook, stirring often, until the onion is tender, about 5 minutes. Add the tomatoes and cook until they’re lightly squishy, another 5 minutes.
4. Add the cilantro, garlic, chili powder, and cumin. While stirring, cook until the garlic is fragrant, about 30 to 60 seconds.
5. Remove the skillet from the heat and add the rice, beans, lime juice, and about 10 twists of black pepper. Stir to combine, then season with additional salt (about ¼ teaspoon) and black pepper to taste.
6. To stuff the peppers, first pour off any excess juice pooled within the peppers. Stuff each pepper generously with the rice mixture (if the peppers were truly large, you should have just the right amount of filling). Top the peppers with the cheese.
7. Bake at 425 degrees Fahrenheit for 12 to 13 minutes, until the cheese is golden in spots. Serve warm with fresh cilantro leaves or any other garnishes of your choice.

Nutrition

Serving: 1stuffed pepperCalories: 170kcalCarbohydrates: 30gProtein: 7gFat: 4gSaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 10mgSodium: 200mgPotassium: 300mgFiber: 5gSugar: 2gVitamin A: 800IUVitamin C: 120mgCalcium: 150mgIron: 2mg

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