Vegetarian Stuffed Bell Peppers with Rice and Beans

Introduction

Vegetarian Stuffed Bell Peppers with Rice and Beans is a wholesome, hearty, and colorful dish that’s as nutritious as it is delicious. Tender bell peppers are filled with a savory mixture of rice, beans, vegetables, herbs, and spices, then baked to perfection. It’s a balanced meal packed with plant-based protein, fiber, and vibrant flavors.

Stuffed peppers have a long history across Mediterranean, Middle Eastern, and Latin cuisines, each with unique fillings. This vegetarian version is a lighter yet satisfying twist that makes an excellent dinner for both vegetarians and non-vegetarians alike.

Why I Love This Recipe

I love this recipe because it’s comforting, filling, and versatile. The combination of rice and beans provides a hearty protein boost, while the bell peppers add natural sweetness and freshness. It’s also one of those recipes that looks stunning when served—making it feel special enough for guests but simple enough for a weeknight meal.

Plus, I love how customizable it is—you can adjust the flavors with spices, swap out beans, or even change the grain. It’s budget-friendly, nutritious, and always a crowd-pleaser.

Why This is a Must-Try Dish

• Balanced & Nutritious: High in fiber, protein, and vitamins.
• Colorful & Appealing: A beautiful presentation on the table.
• Family-Friendly: Great for kids and adults alike.
• Customizable: Works with different grains, beans, and toppings.
• Meal Prep Friendly: Perfect for making ahead and reheating.

Time, Servings, and Nutrition

• Preparation Time: 20 minutes
• Cooking Time: 40 minutes
• Total Time: 1 hour
• Servings: 6 stuffed peppers (serves 4–6 people)
• Calories (approx.): 280–320 kcal per serving

Cuisine & Course

• Cuisine: Mediterranean / American-inspired
• Course: Main course / Dinner

Ingredients

For the Stuffed Peppers:

• 6 large bell peppers (red, yellow, or green)
• 2 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 medium zucchini, diced
• 1 cup cooked rice (white, brown, or quinoa)
• 1 can (15 oz) black beans or kidney beans, drained and rinsed
• 1 can (14 oz) diced tomatoes (with juices)
• 1 tsp cumin powder
• 1 tsp paprika
• ½ tsp chili powder (optional, for spice)
• Salt and pepper, to taste
• 1 cup shredded cheese (cheddar, Monterey Jack, or mozzarella) – optional for topping
• 2 tbsp fresh parsley or cilantro, chopped

Optional Garnishes:

• Sour cream or Greek yogurt
• Avocado slices
• Extra fresh herbs

Simple Cooking Directions

1. Prepare peppers by cutting off tops and removing seeds.
2. Cook onions, garlic, zucchini, and spices in olive oil.
3. Stir in rice, beans, and tomatoes.
4. Stuff mixture into peppers, top with cheese.
5. Bake until peppers are tender and filling is hot.

Step-by-Step Recipe Preparation

1. Prepare the Bell Peppers:
   • Preheat oven to 375°F (190°C).
   • Slice off the tops of the bell peppers and remove seeds and membranes.
   • Place peppers upright in a baking dish.
2. Cook the Filling:
   • Heat olive oil in a skillet over medium heat.
   • Add onion and garlic, sauté for 2–3 minutes until fragrant.
   • Add zucchini and cook until softened, about 5 minutes.
   • Stir in rice, beans, diced tomatoes, cumin, paprika, chili powder, salt, and pepper.
   • Simmer for 5–7 minutes to allow flavors to combine.
3. Stuff the Peppers:
   • Spoon the mixture into each bell pepper until full.
   • Sprinkle shredded cheese on top (if using).
4. Bake:
   • Add ½ cup water or vegetable broth to the bottom of the baking dish (to keep peppers moist).
   • Cover with foil and bake for 30 minutes.
   • Remove foil and bake uncovered for an additional 10 minutes, until cheese is melted and peppers are tender.
5. Serve:
   • Garnish with fresh parsley, cilantro, avocado, or sour cream.

How to Serve This Recipe

• Serve hot as a complete main dish.
• Pair with a light side salad, garlic bread, or roasted vegetables.
• For a heartier meal, add a bowl of soup on the side.

Additional Recipe Tips

• Choose large, sturdy peppers for easier stuffing.
• Don’t overcook peppers before baking—they should hold their shape.
• If you prefer softer peppers, blanch them for 2–3 minutes before stuffing.
• Add broth at the bottom of the dish for extra moisture.

Variations

• Grain Swap: Use quinoa, couscous, farro, or bulgur instead of rice.
• Protein Boost: Add tofu crumbles, lentils, or vegan meat alternatives.
• Spicy Version: Add jalapeños, hot sauce, or cayenne pepper.
• Mexican Style: Add corn, cilantro, and top with queso fresco.
• Mediterranean Style: Use chickpeas, feta cheese, and oregano.

Freezing & Storage

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze cooked stuffed peppers individually wrapped in foil and placed in freezer bags for up to 2 months.
• Reheating: Thaw overnight in the fridge and bake at 350°F (175°C) for 20–25 minutes.

Special Equipment Needed

• Large skillet or frying pan
• Baking dish (9×13 works well)
• Aluminum foil
• Sharp knife for prepping peppers

Conclusion

The Vegetarian Stuffed Bell Peppers with Rice and Beans is a nutritious, flavorful, and versatile dish that makes healthy eating exciting. With its combination of protein-rich beans, hearty rice, and colorful peppers, it’s as beautiful as it is delicious.

Perfect for meal prep, family dinners, or entertaining guests, this recipe proves that vegetarian meals can be hearty, filling, and satisfying. Once you try it, it will become one of your go-to comfort food dishes.

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Vegetarian Stuffed Bell Peppers with Rice and Beans

Author: admin Cuisine: American Courses: Dinner

Difficulty: Beginner Prep Time 20 mins Cook Time 40 mins Total Time 1 hr

Servings: 6 Calories: 320 kcal

Description

Vegetarian Stuffed Bell Peppers with Rice and Beans is a wholesome, hearty, and colorful dish that’s as nutritious as it is delicious.

Ingredients

Scale

1/2x 1x 2x 3x

For the Stuffed Peppers:

• 6 large bell peppers (red, yellow, or green)
• 2 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 medium zucchini, diced
• 1 cup cooked rice (white, brown, or quinoa)
• 1 can (15 oz)
• 1 can (14 oz)
• 1 tsp cumin powder
• 1 tsp paprika
• ½ tsp chili powder (optional, for spice)
• Salt and pepper, to taste
• 1 cup shredded cheese (cheddar, Monterey Jack, or mozzarella)
• 2 tbsp fresh parsley or cilantro, chopped

Optional Garnishes:

• Sour cream or Greek yogurt
• Avocado slices
• Extra fresh herbs

Instructions

1. Prepare the Bell Peppers : Preheat oven to 375°F (190°C). Slice off the tops of the bell peppers and remove seeds and membranes. Place peppers upright in a baking dish.
2. Cook the Filling : Heat olive oil in a skillet over medium heat. Add onion and garlic, sauté for 2–3 minutes until fragrant. Add zucchini and cook until softened, about 5 minutes. Stir in rice, beans, diced tomatoes, cumin, paprika, chili powder, salt, and pepper. Simmer for 5–7 minutes to allow flavors to combine.
3. Stuff the Peppers : Spoon the mixture into each bell pepper until full. Sprinkle shredded cheese on top (if using).
4. Bake : Add ½ cup water or vegetable broth to the bottom of the baking dish (to keep peppers moist). Cover with foil and bake for 30 minutes. Remove foil and bake uncovered for an additional 10 minutes, until cheese is melted and peppers are tender.
5. Serve : Garnish with fresh parsley, cilantro, avocado, or sour cream.

Keywords: Vegetarian Stuffed Bell Peppers with Rice and Beans