When I think of cozy dinners and heartwarming meals, Vegetarian Stuffed Bell Peppers with Rice always comes to my mind. It’s not just a delicious dish; it’s a treat that brings back lovely memories of family gatherings at my place. I remember the first time I made these colorful veggie delights—my friends were amazed at how vibrant and flavorful they turned out. It has quickly become a go-to recipe, showcasing how healthy food can be tasty and satisfying.
What I love most about these stuffed peppers is their versatility. You can customize the filling based on what you have on hand or what flavors you’re in the mood for. Plus, they look gorgeous on the plate; those bright bell peppers filled to the brim with a hearty mixture make an inviting and appealing presentation that will impress anyone!
What’s in Vegetarian Stuffed Bell Peppers with Rice?
Bell Peppers: You can’t have stuffed peppers without them! I usually grab a mix of bell peppers—red, yellow, and green—for a colorful dish. They are sweet, crunchy, and packed with vitamins A and C.
Rice: The base of our filling. I typically use jasmine or brown rice for this recipe, as they add a slightly nutty flavor. Brown rice is a great source of fiber, which keeps you feeling full.
Black Beans: A great protein punch that makes these peppers hearty and satisfying. You can use canned black beans for convenience; just make sure to rinse them well to cut down on sodium.
Corn: Sweet corn adds a pop of flavor and a bit of sweetness to balance the dish. Fresh corn is fabulous in the summer, but frozen works just as well when you’re in a pinch.
Tomato Sauce: A flavorful component that ties everything together and keeps the filling moist. I like to use my favorite marinara sauce or make a quick homemade version with diced tomatoes and spices.
Cheese: A sprinkle of shredded cheese on top just elevates everything. I’m a fan of sharp cheddar, but feel free to use mozzarella or a dairy-free alternative if you’re looking for a plant-based option.
Is Vegetarian Stuffed Bell Peppers with Rice Good for You?
Absolutely! These stuffed peppers are not only fun to eat but also packed with nutrition.
Bell Peppers: They are low in calories and high in vitamins, especially vitamin C, which supports your immune system.
Rice: Provides carbohydrates that give you energy, while brown rice adds fiber to your diet, which is great for digestion.
Black Beans: They’re a fantastic source of protein and fiber, making this dish filling and nutritious.
Corn: Adds antioxidants and essential nutrients. Plus, who can resist that sweetness?
Overall, this dish is nutrient-rich, but you should consider portion sizes, especially if you’re using cheese, as it can add extra calories and fat. If you’re looking for a lighter option, feel free to skip the cheese or use a smaller amount.
Ingredients
– 4 medium-sized Bell Peppers (any colors you prefer)
– 1 cup cooked Rice (jasmine or brown work best)
– 1 can (15 oz) Black Beans (rinsed and drained)
– 1 cup Corn (fresh, frozen, or canned)
– 1 cup Tomato Sauce (store-bought or homemade)
– 1 cup shredded Cheese (cheddar, mozzarella, or dairy-free)
– 1 teaspoon Cumin (for added flavor)
– 1 teaspoon Chili Powder (for a little kick)
– Salt and pepper to taste
– Fresh cilantro or parsley (optional, for garnish)
How to Make Vegetarian Stuffed Bell Peppers with Rice?
1. Preheat your oven to 375°F (190°C) and prepare a baking dish by lightly greasing it.
2. Start by carefully cutting the tops off the bell peppers and removing the seeds and membranes inside. You can chop the tops finely and set them aside for the filling.
3. In a large mixing bowl, combine the cooked rice, black beans, corn, chopped bell pepper tops, cumin, chili powder, salt, and pepper. Stir in half of the tomato sauce.
4. Spoon the filling generously into each bell pepper. They should be filled to the brim!
5. Arrange the stuffed peppers upright in the prepared baking dish. Pour the remaining tomato sauce over the peppers and cover the dish with foil.
6. Bake in the preheated oven for about 30-35 minutes. Remove the foil and top with shredded cheese, then return to the oven for another 10-15 minutes until the cheese is melty and bubbly.
7. Let them cool for a few minutes before serving. Finally, garnish with fresh cilantro or parsley if you like.
Serving Suggestions and Variations
Try adding other ingredients to the filling based on your preference! For instance, sautéed onions, zucchini, or diced tomatoes are great additions. If you want to spice things up, adding jalapeños or using spicy cheese can give a delightful kick.
These stuffed peppers pair beautifully with a simple side salad or some crusty bread. You can even serve them with a dollop of guacamole or sour cream to add some creaminess.
I genuinely hope you enjoy making and eating these Vegetarian Stuffed Bell Peppers with Rice. They are not only a feast for the eyes but also for the heart and soul. Give it a try and let me know how yours turn out. I can’t wait to hear about your experience!
