Stuffed Bell Peppers with Rice and Black Beans
Stuffed Bell Peppers with Rice and Black Beans are a wholesome and satisfying vegan dish that combines the natural sweetness of bell peppers with a flavorful filling of rice, black beans, and a medley of vegetables and spices. This dish is perfect for a hearty and nutritious meal.
INGREDIENTS
- 4 large bell peppers, any color
- 1 cup cooked rice (white or brown)
- 1 cup cooked black beans (canned or cooked from dry)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup diced tomatoes (canned or fresh)
- 1/2 cup diced onion
- 1/2 cup diced bell pepper (from tops of the bell peppers)
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 cup shredded vegan cheese (optional)
- Fresh cilantro leaves, chopped, for garnish (optional)
- Salsa or hot sauce for serving (optional)
INSTRUCTIONS
Prepare the Bell Peppers:
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Reserve the tops for later.
If the bell peppers don’t stand upright, you can trim a thin slice from the bottom to create a flat base.
Prepare the Filling:
In a large skillet, heat a bit of oil over medium heat. Add the diced onion, diced bell pepper (from the tops), and minced garlic. Sauté for 3-4 minutes until they become tender.
Stir in the cooked rice, black beans, corn, diced tomatoes, chili powder, ground cumin, paprika, salt, and pepper. Cook for another 5 minutes to heat through and combine the flavors.
Stuff the Bell Peppers:
Carefully fill each bell pepper with the rice and black bean mixture, pressing down gently to pack the filling.
If desired, top each stuffed bell pepper with shredded vegan cheese.
Bake the Stuffed Bell Peppers:
Place the stuffed bell peppers in a baking dish or on a baking sheet. Cover the dish with aluminum foil.
Bake in the preheated oven for about 30-40 minutes, or until the bell peppers are tender and the filling is heated through.
Serve Stuffed Bell Peppers:
Garnish with fresh cilantro leaves if desired.
Serve hot with salsa or hot sauce on the side if you prefer an extra kick of flavor.
TIPS
- You can customize the filling by adding other vegetables like diced zucchini, carrots, or spinach.
- Feel free to use your favorite vegan cheese or skip it if you prefer a dairy-free option.
- These stuffed bell peppers can be prepared in advance and reheated when you’re ready to serve.
NUTRITION VALUE
- Calories: 300-350 (approximate values)
- Carbohydrates: 60-70g
- Protein: 10-12g
- Fat: 2-4g
- Fiber: 10-12g
