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