Vegetarian Stuffed Bell Peppers with Rice & Veggies

35 mins
Serves 1
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Directions

  1. 1Preheat oven to 375°F (190°C).
  2. 2Arrange prepared peppers upright in a lightly oiled baking dish.
  3. 3Heat olive oil in a skillet.
  4. 4Sauté onion and garlic until fragrant.
  5. 5Add zucchini and mushrooms and cook until tender.
  6. 6Stir in tomatoes, beans (if using), cumin, paprika, salt, and pepper.
  7. 7Combine with cooked rice.
  8. 8Fill peppers with the rice mixture.
  9. 9Add a splash of water to the dish, cover with foil, and bake 25–30 minutes.
  10. 10Remove foil, top with cheese if using, and bake uncovered 10 more minutes until melted and peppers are tender.
  11. 11Garnish with fresh herbs and serve warm.

Ingredients

  • 4 large bell peppers, halved and seeded
  • 1 cup cooked rice (white, brown, or quinoa)
  • 0.5 cup diced onion
  • 2 garlic cloves, minced
  • 0.5 cup diced zucchini
  • 0.5 cup diced mushrooms
  • 0.5 cup canned diced tomatoes, drained
  • 0.5 cup black beans or chickpeas (optional)
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp paprika or smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.5 cup shredded mozzarella or cheddar (optional)
  • Fresh parsley or cilantro (garnish)

Equipment

baking dishskilletfoil