Dairy-Free Stuffed Baked Bell Peppers
Elevate your dinner game with these hearty and healthy Dairy-Free Stuffed Baked Bell Peppers! Bursting with bold flavors, these colorful peppers are loaded with a mix of fluffy cooked rice, tender zucchini, juicy diced tomatoes, sweet corn, protein-packed black beans, and aromatic spices like smoked paprika and cumin. Perfect for anyone following a dairy-free or plant-based diet, this recipe delivers on taste and nutrition with every bite. After baking to tender perfection, the peppers are topped with fresh parsley for a vibrant finishing touch. Ideal for a make-ahead meal or as a deliciously wholesome dinner option, these stuffed bell peppers are both satisfying and easy to prepare.
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Recipe Information
Ingredients
- 4 bell peppers (any color)
- 2 tablespoons olive oil
- 1 yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 cups cooked rice
- 1 zucchini, finely diced
- 1 cup canned diced tomatoes (with liquid)
- 1 cup frozen corn
- 1 cup canned black beans, rinsed and drained
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 375°F (190°C).
Slice the tops off the bell peppers and remove the seeds and membranes. Lightly brush the insides with 1 tablespoon of olive oil and place them in a baking dish. Set aside.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes. Add the minced garlic and cook for another minute.
Stir in the diced zucchini, cooking until slightly softened, about 3 minutes.
Add the cooked rice, diced tomatoes (with their liquid), frozen corn, black beans, ground cumin, smoked paprika, oregano, salt, and black pepper. Stir well to combine and let the mixture cook for 5 minutes to blend the flavors.
Spoon the rice and vegetable mixture evenly into the hollowed bell peppers, packing it firmly.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 10 minutes, allowing the tops to brown slightly.
Remove from the oven and let cool for 5 minutes before garnishing with fresh parsley. Serve warm and enjoy!
Nutrition Facts
Calories |
1522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.7 g | 44% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2899 mg | 126% | |
| Total Carbohydrate | 269.0 g | 98% | |
| Dietary Fiber | 38.4 g | 137% | |
| Total Sugars | 45.4 g | ||
| Protein | 44.7 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 344 mg | 26% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 3278 mg | 70% | |
*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.
