Vegetarian Classic Stuffed Bell Peppers
Elevate your weeknight dinner game with these hearty and flavorful Vegetarian Classic Stuffed Bell Peppers! Perfectly roasted bell peppers serve as the ideal vessel for a vibrant filling of sautéed zucchini, carrots, black beans, and fluffy rice, all seasoned with aromatic cumin and oregano for a savory punch. A generous topping of melted cheddar cheese adds richness, while fresh parsley provides a burst of color and freshness. This comforting, gluten-free dish is as nutritious as it is delicious, making it the ultimate meatless meal for any occasion. With just 20 minutes of prep and a bake time that lets the oven do the hard work, these stuffed peppers are a hassle-free, crowd-pleasing recipe that’s perfect for vegetarians and veggie lovers alike.
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Recipe Information
Ingredients
- 4 large bell peppers
- 2 tablespoons olive oil
- 1 medium onion
- 2 cloves garlic
- 1 medium zucchini
- 1 medium carrot
- 1.5 cups cooked rice
- 1 cup canned diced tomatoes
- 1 cup black beans
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 2 tablespoons fresh parsley
Instructions
Preheat the oven to 375°F (190°C).
Slice the tops off the bell peppers, remove the seeds and membranes, and set aside.
Finely chop the onion, garlic, zucchini, and carrot.
In a large skillet over medium heat, add the olive oil.
Add the onion and garlic, and sauté until the onion is translucent, about 3 minutes.
Add the zucchini and carrot, cooking for another 5 minutes until the vegetables are soft.
Add the cooked rice, diced tomatoes, black beans, cumin, oregano, salt, and black pepper to the skillet. Stir to combine everything well and cook for another 4 minutes.
Spoon the mixture into the prepared bell peppers, filling them to the top.
Place the stuffed peppers in an oven-safe dish. Sprinkle the cheddar cheese evenly over the top of each pepper.
Cover the dish with foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 10 minutes, allowing the cheese to become golden and bubbly.
Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.8 g | 24% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 908 mg | 39% | |
| Total Carbohydrate | 49.9 g | 18% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 10.5 g | ||
| Protein | 15.1 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 302 mg | 23% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 674 mg | 14% | |
*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.
