Vegetarian Baked Stuffed Red Bell Peppers
Perfect for a weeknight dinner or an impressive centerpiece on your vegetarian table, these Vegetarian Baked Stuffed Red Bell Peppers are bursting with bold flavors and wholesome ingredients. Vibrant red bell peppers are stuffed with a satisfying mixture of rice, black beans, diced tomatoes, and a hint of warming spices like chili powder and cumin. Each pepper is crowned with a melting layer of cheddar cheese, delivering gooey, irresistible bites with every forkful. This easy-to-follow recipe is both nutritious and customizable, with optional fresh herbs like parsley or cilantro to enhance the presentation and flavor. Ready in just about an hour, these stuffed peppers are gluten-free and packed with protein, making them a crowd-pleasing choice for vegetarians and carnivores alike.
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Recipe Information
Ingredients
- 4 pieces Red bell peppers
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 1.5 cups Cooked white or brown rice
- 1 cup Canned black beans, rinsed and drained
- 1 cup Diced tomatoes, canned or fresh
- 1 cup Shredded cheddar cheese
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley or cilantro, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C).
Slice the tops off the red bell peppers and remove the seeds and membranes inside. Set the peppers aside and reserve the tops if you'd like to use them as lids.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes, or until softened.
Add the minced garlic to the skillet and cook for another 30 seconds, stirring frequently.
Add the cooked rice, black beans, and diced tomatoes to the skillet. Stir to combine.
Season the mixture with chili powder, cumin, salt, and black pepper. Stir well and cook for 2-3 minutes to allow the flavors to meld together.
Remove the skillet from heat and stir in half of the shredded cheddar cheese (reserve the other half for topping).
Place the hollowed-out red bell peppers in a baking dish, ensuring they stand upright. If needed, trim the bottoms slightly to help them balance.
Stuff each bell pepper generously with the prepared filling, packing it in tightly.
Sprinkle the remaining shredded cheddar cheese on top of each stuffed pepper.
If desired, place the reserved pepper tops back on as decorative lids.
Bake the stuffed peppers in the preheated oven for 35-40 minutes, or until the peppers are tender and the cheese is melted and bubbly.
Remove from the oven and let them cool for 5 minutes. Garnish with chopped fresh parsley or cilantro, if desired, and serve warm.
Nutrition Facts
Calories |
1590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.6 g | 88% | |
| Saturated Fat | 29.5 g | 148% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 2482 mg | 108% | |
| Total Carbohydrate | 185.6 g | 67% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 30.2 g | ||
| Protein | 61.2 g | 122% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1065 mg | 82% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2492 mg | 53% | |
*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.
