Description
Vibrant bell peppers stuffed with a delicious mixture of rice, beans, and spices, perfect for busy weeknights or entertaining.
Ingredients
- 4 large bell peppers of different colors
- 1 cup of cooked rice (white, brown, or wild)
- 1 tablespoon of olive oil
- ½ cup of diced onions
- 2 cloves of minced garlic
- ½ cup of diced zucchini
- ½ cup of diced mushrooms
- ½ cup of drained canned tomatoes
- ½ cup of rinsed and drained black beans or chickpeas
- 1 teaspoon of paprika
- 1 teaspoon of ground cumin
- ½ teaspoon of salt
- ¼ teaspoon of black pepper
- ½ cup of shredded mozzarella or cheddar cheese
- Fresh parsley or cilantro for garnish
Instructions
- Preheat your oven to 190°C (375°F).
- Cut off the tops of your peppers and remove the seeds and membranes. Optionally, precook the peppers in the oven for 10 minutes or blanch them for 2-3 minutes until slightly softened.
- Heat the olive oil in a large skillet over medium heat. Add the diced onions and minced garlic; sauté for about 2 minutes until fragrant.
- Add the diced zucchini and mushrooms to the skillet. Cook until tender, approximately 5 minutes.
- Stir in the drained tomatoes, black beans or chickpeas, paprika, cumin, salt, and black pepper. Allow everything to cook for an additional 3 minutes.
- Mix in the cooked rice, ensuring everything is combined thoroughly. Adjust seasoning to your taste.
- Position the prepared peppers upright in a baking dish. Fill each pepper generously with the rice and vegetable mixture. If desired, sprinkle cheese on top of the filling.
- Add some water or tomato sauce to the bottom of the dish to keep the peppers moist. Cover with aluminum foil and bake for 25-30 minutes.
- After 30 minutes, remove the foil and continue baking for another 10 minutes until the cheese becomes melted and golden.
- After baking, take them out and let them cool slightly. Top with fresh parsley or cilantro before serving.
Notes
Customize the ingredients based on your preferences. Great for using up leftover vegetables or grains.