Rice Stuffed Peppers
Vibrant bell peppers packed with a savory, herb-infused rice and black bean filling, baked to tender perfection.
Ingredients
- •4 large bell peppers (any color), tops cut off and deseeded
- •1 tablespoon extra virgin olive oil
- •1 medium yellow onion, finely diced
- •2 cloves garlic, minced
- •1 cup cooked white or brown rice (185g)
- •1 can (15 oz) black beans, rinsed and drained
- •1 cup canned crushed tomatoes or marinara sauce (240ml), divided
- •1 teaspoon ground cumin
- •1 teaspoon smoked paprika
- •1/2 cup shredded dairy-free or regular mozzarella cheese (optional) (50g)
- •Salt and freshly cracked black pepper to taste
- •2 tablespoons fresh cilantro or parsley, chopped
Instructions
- 1
Preheat your oven to 375°F (190°C) and lightly grease a baking dish that fits the four bell peppers snugly.
- 2
Place the hollowed-out bell peppers upright in the baking dish and bake them for 15 minutes while you prepare the filling to give them a head start on softening.
- 3
Heat the olive oil in a large skillet over medium heat, add the diced onion, and sauté for 5 minutes until soft and translucent.
- 4
Stir in the minced garlic, cumin, and smoked paprika, cooking for about 1 minute until fragrant.
- 5
Add the cooked rice, black beans, half of the crushed tomatoes, salt, and pepper to the skillet, stirring well to combine and warm through.
- 6
Remove the skillet from the heat and stir in the fresh cilantro or parsley.
- 7
Remove the bell peppers from the oven and spoon the rice and bean mixture generously into each pepper.
- 8
Pour the remaining crushed tomatoes around the base of the peppers in the baking dish and top each pepper with a sprinkle of cheese if desired.
- 9
Cover the baking dish tightly with aluminum foil and bake for 20 minutes, then remove the foil and bake for an additional 10 minutes until the peppers are fork-tender and the filling is piping hot.
💡 Chef tips
- You can swap the black beans for cooked lentils or chickpeas depending on what you have in your pantry.
- Assemble these peppers up to a day in advance, keep them covered in the refrigerator, and just add 10 extra minutes to the covered baking time.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in the microwave.
✅ How it should turn out
The finished bell peppers are tender yet hold their shape, revealing a steaming, fragrant, and richly spiced rice and bean filling with a savory tomato finish.