Vegetarian Stuffed Peppers (classic)
Printed from Inclusive Kitchen — Vegetarian Stuffed Peppers
Vegetarian stuffed peppers are a delightful dish that combines vibrant bell peppers with a savory filling, making them a staple in many kitchens. Originating from Mediterranean cuisine, stuffed peppers have evolved into various regional interpretations, but the classic version remains a beloved favorite. This recipe features black beans, rice, and a medley of spices, creating a filling that is both nutritious and satisfying.
To prepare these stuffed peppers, you’ll start by selecting firm, colorful bell peppers, which not only add visual appeal but also a sweet flavor that complements the savory filling. The black beans provide a hearty protein source, while the rice adds bulk and texture. A sprinkle of cheese on top creates a delightful melty finish, making each bite a comforting experience.
As you assemble the peppers, feel free to get creative with the spices. Cumin and chili powder lend a warm, earthy flavor, while fresh herbs like cilantro can brighten the dish. And if you’re feeling adventurous, consider adding a dash of hot sauce to the filling for a spicy kick. Just remember, the only thing you want to stuff more than these peppers is your face with the delicious results!
Once baked, the peppers become tender and infused with flavor, making them a perfect dish for a family dinner or a gathering with friends. Serve them with a side salad or some crusty bread for a complete meal. Whether you’re a lifelong vegetarian or just looking to incorporate more plant-based meals into your diet, these stuffed peppers are sure to please everyone at the table.
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Ingredients
- 4 bell peppers
- 1.5 cups cooked rice
- 1 can black beans
- 1 medium onion
- 2 cloves garlic
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
- 1 cup shredded cheese
- 1 tablespoon olive oil
- 0.25 cup fresh cilantro
Instructions
- Preheat your oven to 375°F (190°C). This temperature allows the peppers to roast perfectly while the filling heats through.
- Prepare the bell peppers by slicing the tops off and removing the seeds and membranes. Choose firm peppers for the best shape and texture.
- In a skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 medium chopped onion and sauté for about 5 minutes until it becomes translucent.
- Add 2 minced garlic cloves to the skillet and cook for an additional minute, stirring frequently to prevent burning. The aroma will be delightful!
- Stir in 1 can of drained black beans, 1.5 cups of cooked rice, 1 teaspoon of cumin, 1 teaspoon of chili powder, 0.5 teaspoon of salt, and 0.25 teaspoon of pepper. Mix well to combine all the flavors.
- Remove the skillet from heat and fold in 0.25 cup of chopped fresh cilantro. This adds a fresh, zesty flavor to the filling.
- Stuff each bell pepper with the filling mixture, pressing down gently to pack it in. Leave a little room at the top for the cheese.
- Place the stuffed peppers upright in a baking dish. If they wobble, you can slice a small amount off the bottom to stabilize them.
- Sprinkle 1 cup of shredded cheese evenly over the tops of the stuffed peppers. This will melt beautifully and create a delicious crust.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. This helps steam the peppers and cook the filling.
- After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
- Check the peppers for doneness by piercing them with a fork; they should be tender but still hold their shape.
- Once done, remove the peppers from the oven and let them cool for a few minutes before serving. This allows the flavors to settle.
- Serve the stuffed peppers warm, garnished with additional cilantro if desired. Enjoy your delicious and colorful meal!
Nutrition (per serving)
- Calories: 320
- Carbs g: 45
- Protein g: 14
- Fat g: 10
- Sugar g: 5
