Description
A colorful and hearty vegetarian dish featuring tender bell peppers stuffed with seasoned rice, vegetables, beans, and melted cheese. Perfect for family dinners or meal prep.
Ingredients
4 large bell peppers
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup uncooked long-grain white rice
2 cups vegetable broth
1 tablespoon olive oil
1 medium yellow onion, finely chopped
2 cloves garlic, minced
1 medium zucchini, diced
1 cup diced tomatoes, slightly drained
1/2 cup corn kernels
1/2 cup black beans, rinsed and drained
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped
Instructions
Preheat oven to 375°F (190°C) and lightly grease a baking dish.
Cook rice with vegetable broth according to package instructions and fluff with a fork.
Brush peppers with olive oil and season with salt and pepper. Place upright in baking dish.
Sauté onion in olive oil for 3–4 minutes. Add garlic and cook 30 seconds.
Add zucchini, tomatoes, corn, and black beans. Cook 5–7 minutes.
Stir in oregano, basil, paprika, salt, and pepper. Mix in cooked rice and half of the cheeses.
Fill each pepper with the mixture and top with remaining cheese.
Cover with foil and bake 30 minutes. Uncover and bake 10–15 minutes until cheese is melted and golden.
Garnish with fresh parsley before serving.
Notes
For softer peppers, pre-bake them for 10 minutes before stuffing. Substitute brown rice for added fiber or quinoa for a protein boost. Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes