Busy moms know how important it is to make dinner easy and filling, especially after a long day. Vegetarian Stuffed Bell Peppers are a fantastic way to bring the family together over a healthy meal. This recipe is quick, delicious, and packed with nutrients. Plus, it allows for fun customization, keeping everyone happy at the table.
Table of Contents
Why You Will Love This Recipe
This Vegetarian Stuffed Bell Peppers recipe works well for families for many reasons. It requires minimal prep time, making it perfect for those hectic evenings. The colorful bell peppers attract kids, and the delicious filling offers a comforting blend of flavors. With ingredients that provide wholesome nutrition, this dish is both satisfying and kid-friendly. You can prepare these ahead of time, making dinner even more manageable.
How to Make Vegetarian Stuffed Bell Peppers
Ingredients
- 4 bell peppers
- 1 cup cooked rice
- 1 can black beans, drained and rinsed
- 1 cup corn
- 1 cup diced tomatoes
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Olive oil for drizzling
- Chopped fresh cilantro for garnish (optional)
Directions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a skillet, heat olive oil over medium heat and sauté onions and garlic until softened.
- Add cooked rice, black beans, corn, diced tomatoes, cumin, paprika, salt, and pepper. Stir to combine and heat through.
- Stuff each bell pepper with the rice and vegetable mixture. Place the stuffed peppers in a baking dish.
- Drizzle with olive oil and cover with foil.
- Bake for 30-35 minutes, until the peppers are tender.
- Remove the foil and let cool slightly. Garnish with chopped cilantro before serving.
Vegetarian Stuffed Bell Peppers
A quick and healthy dinner of stuffed bell peppers, filled with rice, beans, corn, and spices, perfect for the family.
- Total Time: 50 minutes
- Yield: 4 servings 1x
Ingredients
- 4 bell peppers
- 1 cup cooked rice
- 1 can black beans, drained and rinsed
- 1 cup corn
- 1 cup diced tomatoes
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Olive oil for drizzling
- Chopped fresh cilantro for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a skillet, heat olive oil over medium heat and sauté onions and garlic until softened.
- Add cooked rice, black beans, corn, diced tomatoes, cumin, paprika, salt, and pepper. Stir to combine and heat through.
- Stuff each bell pepper with the rice and vegetable mixture. Place the stuffed peppers in a baking dish.
- Drizzle with olive oil and cover with foil.
- Bake for 30-35 minutes, until the peppers are tender.
- Remove the foil and let cool slightly. Garnish with chopped cilantro before serving.
Notes
Feel free to customize the filling with additional vegetables or beans according to your preference.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 0mg
How to Serve
Serve the stuffed peppers warm as a main course for dinner. Pair them with a simple side salad or some crusty bread to round out the meal. These peppers also make a great lunch option the next day. Just reheat and enjoy!
How to Store
Store any leftover stuffed peppers in an airtight container in the refrigerator for up to three days. For longer storage, you can freeze the stuffed peppers before baking. Just wrap them tightly in foil or plastic wrap. When you’re ready to eat, thaw them in the refrigerator overnight and bake as directed.
Tips and Variations
Feel free to get creative with the filling! Add diced zucchini or spinach for some extra greens. You can also swap out the black beans for kidney beans or chickpeas, depending on what you have on hand. For a spicier kick, include diced jalapeños or a sprinkle of chili powder in the mix.
FAQs
Can I use quinoa instead of rice?
Yes, quinoa is a great substitute. It adds an extra protein boost.
How long does it take to bake?
Typically, it takes about 30-35 minutes at 375°F. Check for tenderness before serving.
Can I prepare these ahead of time?
Absolutely! You can prepare the filling and stuff the peppers a day in advance. Just store them in the fridge until you’re ready to bake.
Conclusion
Vegetarian Stuffed Bell Peppers are an easy, delicious option for dinner that your family will love. They are customizable, healthy, and comforting. Add this recipe to your meal rotation and don’t forget to save it for a busy night. Enjoy the smiles at the dinner table!
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