Stuffed Bell Peppers (Print Version)
# Ingredients:
→ For the Peppers
01 -
4 big bell peppers in your choice of red, green, yellow, or orange
→ For the Filling
02 -
1 tablespoon of olive oil
03 -
2 minced garlic cloves
04 -
1 cup of cooked rice (any type you like: white, brown, or wild)
05 -
½ cup of zucchini, diced into small pieces
06 -
½ cup mushrooms, chopped
07 -
½ cup drained, canned diced tomatoes
08 -
½ cup of black beans (or chickpeas), rinsed to remove excess liquid
09 -
½ cup of onion diced smaller for easy cooking
→ Seasonings
10 -
1 teaspoon ground cumin
11 -
½ teaspoon salt
12 -
1 teaspoon of paprika powder
13 -
¼ teaspoon black pepper for extra flavor
→ Toppings
14 -
½ cup of shredded cheddar or mozzarella (only if you want)
15 -
A handful of fresh cilantro or parsley to sprinkle on top
# Instructions:
01 -
Turn your oven to 375°F (190°C). Chop off the tops of the peppers and take out the seeds. Want softer peppers? Either bake them for 10 minutes or boil for a few minutes first.
02 -
Heat up some olive oil in a skillet. Toss in onions and garlic to cook for a bit. Add mushrooms and zucchini, cooking till soft. Mix in the canned tomatoes, beans, and your spices. Finally, stir it all with the cooked rice.
03 -
Fill each pepper with your rice mixture. Stand the peppers up in a baking dish. Pour water or tomato sauce in the base of the dish. Add cheese on top if using.
04 -
Wrap the dish in foil and bake for about 25-30 minutes. Take off the foil and bake for an extra 10 minutes to melt the cheese. Sprinkle with fresh herbs and enjoy!
# Notes:
01 -
You can assemble the peppers ahead and refrigerate before cooking.
02 -
Perfect for batch cooking or saving leftovers for later.
03 -
Switch it up by trying new grains or beans!