Confetti Stuffed Bell Peppers
Brighten up your dinner table with these vibrant and flavorful Confetti Stuffed Bell Peppers! Bursting with a rainbow of wholesome ingredients like zucchini, carrots, black beans, and sweet corn, these stuffed peppers are as visually stunning as they are satisfying. Enhanced with aromatic spices like cumin and paprika and topped with a golden layer of melted cheese, this dish is a perfect balance of hearty and healthy. Ideal for meal prep or a colorful weeknight dinner, these peppers are not only packed with plant-based protein and fiber but are also endlessly customizable to suit your taste. Serve them as a standalone entrée or pair with a crisp side salad for a wholesome, family-friendly feast. Ready in just an hour, this easy-to-make recipe will surely become a favorite in your rotation.
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Recipe Information
Ingredients
- 4 pieces bell peppers (any color)
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups cooked rice
- 1 medium zucchini, diced small
- 1 cup carrots, finely diced
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup black beans, drained and rinsed
- 1 cup diced tomatoes (canned or fresh)
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded cheese (cheddar, Monterey Jack, or mozzarella)
- 2 tablespoons fresh parsley or cilantro, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C).
Slice the tops off the bell peppers and remove the seeds and membranes. Set aside.
Heat a large skillet over medium heat and add the olive oil.
Sauté the diced onion until translucent, about 3-4 minutes, then add the minced garlic and cook for another minute.
Stir in the diced zucchini, carrots, and corn. Cook for 5 minutes until slightly softened.
Add the black beans and diced tomatoes to the skillet and mix well.
Season the mixture with cumin, paprika, salt, and black pepper. Stir to combine and let cook for another 2 minutes.
Remove the skillet from heat and stir in the cooked rice and half the shredded cheese.
Place the bell peppers upright in a baking dish, ensuring they are stable.
Stuff each bell pepper with the prepared filling, pressing gently to pack it in.
Cover the baking dish with aluminum foil and bake for 30 minutes.
Remove the foil, sprinkle the remaining shredded cheese on top of each stuffed pepper, and bake uncovered for another 10 minutes, or until the cheese is melted and the peppers are tender.
Garnish with freshly chopped parsley or cilantro if desired, and serve warm.
Nutrition Facts
Calories |
2018 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.8 g | 93% | |
| Saturated Fat | 30.2 g | 151% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 3321 mg | 144% | |
| Total Carbohydrate | 280.1 g | 102% | |
| Dietary Fiber | 48.3 g | 172% | |
| Total Sugars | 64.8 g | ||
| Protein | 74.8 g | 150% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1195 mg | 92% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 4491 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
