Peppers Stuffed with Broccoli Beans and Rice
Elevate your weeknight dinner routine with these vibrant Peppers Stuffed with Broccoli, Beans, and Rice—a hearty and wholesome dish that's as delicious as it is nutritious. Bursting with a flavorful medley of tender broccoli, protein-rich black beans, and perfectly seasoned rice, this recipe is complemented by a blend of aromatic spices like cumin and chili powder. Each bell pepper serves as a colorful, edible vessel, baked to perfection and topped with gooey melted cheese for a satisfying finish. With just 20 minutes of prep time, these stuffed peppers are an effortless, veggie-packed meal that’s perfect for vegetarians or anyone looking for a lighter dinner option. Serve them as a main course or pair with a fresh salad for a balanced, crowd-pleasing feast!
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Recipe Information
Ingredients
- 4 pcs bell peppers
- 2 cups broccoli
- 1.5 cups cooked rice
- 1 cup canned black beans, drained and rinsed
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
- 1 teaspoon ground cumin
- 0.5 teaspoons chili powder
- 1 cup diced tomatoes
- 1 cup shredded cheese (cheddar or mozzarella)
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 0.25 cup water
Instructions
Preheat your oven to 375°F (190°C).
Prepare the bell peppers by slicing off the tops and removing the seeds and membranes inside. Set aside.
Steam or blanch the broccoli until tender, roughly 3-5 minutes. Chop into small pieces.
In a large skillet, heat the olive oil over medium heat.
Add the chopped onion and cook until translucent, about 5 minutes.
Stir in the minced garlic, cumin, and chili powder and cook for 1 minute until fragrant.
Add the cooked rice, black beans, chopped broccoli, diced tomatoes, salt, and black pepper. Stir well to combine, cooking for another 5 minutes until the mixture is heated through.
Remove the skillet from heat and stir in half of the shredded cheese.
Stuff each bell pepper generously with the prepared filling.
Place the stuffed peppers upright in a baking dish.
Pour 1/4 cup of water into the bottom of the baking dish to help steam the peppers during baking.
Cover the dish with aluminum foil and bake for 25 minutes.
Remove the foil, sprinkle the remaining shredded cheese on top of the stuffed peppers, and bake uncovered for an additional 10 minutes or until the cheese is melted and bubbly.
Carefully remove from the oven and let the peppers cool slightly before serving.
Nutrition Facts
Calories |
1602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.1 g | 87% | |
| Saturated Fat | 28.7 g | 144% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 3297 mg | 143% | |
| Total Carbohydrate | 191.2 g | 70% | |
| Dietary Fiber | 38.1 g | 136% | |
| Total Sugars | 32.2 g | ||
| Protein | 66.0 g | 132% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1248 mg | 96% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 3462 mg | 74% | |
*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.
