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- 4 large bell peppers (any color) - 1 cup cooked brown rice - 1 cup black beans, rinsed and drained - 1 cup corn (frozen or fresh) - 1 cup cherry tomatoes, halved - 1 small red onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 cup shredded cheese (mozzarella or cheddar) - 2 tablespoons olive oil - Salt and pepper to taste - Fresh cilantro for garnish Stuffed peppers are a great dish. They look fun and taste amazing. You can use any color of bell pepper. Each color has a slightly different taste. I love red peppers for their sweetness. The filling is where the magic happens. You start with cooked brown rice. It gives the dish a nice base. Black beans add protein. They also bring a soft texture. Corn adds sweetness and a pop of color. Cherry tomatoes bring juiciness. I use red onion for its mild taste. Garlic adds flavor depth. Cumin and smoked paprika are key spices. They give warmth and a smoky note. Cheese is the final touch. It melts beautifully over the top. I recommend mozzarella or cheddar for a creamy finish. Don’t forget the olive oil! It helps with cooking and adds richness. Season with salt and pepper to balance the flavors. Finally, fresh cilantro brightens each bite. It adds a fresh feel to this vibrant meal. {{ingredient_image_1}} - Preheat your oven to 375°F (190°C). - Cut the tops off the bell peppers. Remove the seeds and membranes inside. Lightly brush the outside with olive oil. Place them upright in a baking dish. - In a large skillet, heat the remaining olive oil over medium heat. - Add the chopped onion and sauté for about 3-4 minutes until it is soft. - Stir in the minced garlic and cook for one more minute until it smells nice. - Add the cooked brown rice, black beans, corn, cherry tomatoes, ground cumin, smoked paprika, salt, and pepper. Mix everything well. Let it cook for 5-7 minutes. This helps the flavors blend. - Carefully spoon the veggie and rice mixture into each bell pepper. Pack it in gently but firmly. - Top each filled pepper with the remaining shredded cheese. - Cover the baking dish loosely with aluminum foil. Bake for 25 minutes. Then, remove the foil and bake for an extra 10 minutes. This makes the peppers soft and the cheese bubbly. - Take the dish out of the oven. Let it cool a bit before serving. Garnish with fresh cilantro for extra flavor. How to choose the best bell peppers When selecting bell peppers, look for firm ones with smooth skin. Choose bright colors that feel heavy for their size. Avoid any with soft spots or wrinkles. They should be fresh and crisp, which means they will taste better. Timing and temperature for perfect cooking Set your oven to 375°F (190°C) for the best results. Bake the peppers for 25 minutes covered with foil. After that, take off the foil and bake for another 10 minutes. This way, the peppers cook well and the cheese melts perfectly. Cheese options and substitutions For the cheese, I love using mozzarella or cheddar. Both melt nicely and add great flavor. If you want a dairy-free option, try nutritional yeast or vegan cheese. You can also use feta for a tangy twist. Presentation tips To make your dish eye-catching, serve stuffed peppers on a rustic board or colorful plate. Drizzle a bit of extra virgin olive oil on top for shine. Finish by sprinkling fresh cilantro for a pop of color and flavor. Side dishes that pair well Stuffed peppers go well with a fresh salad or a side of quinoa. You can also serve them with crispy tortilla chips and salsa for some crunch. These sides add texture and balance to your meal. Pro Tips Choose Colorful Peppers: Using a mix of colored bell peppers not only makes the dish visually appealing but also adds a variety of flavors and nutrients. Customize Your Filling: Feel free to add other ingredients like quinoa, spinach, or different beans based on your dietary preferences or what you have on hand. Make Ahead: You can prepare the filling a day in advance and stuff the peppers just before baking for a quick and easy weeknight meal. Experiment with Cheese: Try different types of cheese, such as feta or pepper jack, for a unique twist on the flavor profile of your stuffed peppers. {{image_2}} You can make stuffed peppers for different diets easily. For a vegetarian option, simply skip the black beans or cheese. Instead, add more veggies or grains. You can use mushrooms, zucchini, or spinach for added flavor and texture. If you want a vegan stuffed pepper, use dairy-free cheese or leave out the cheese altogether. Add nuts or seeds for protein. Chopped walnuts or sunflower seeds can give it a nice crunch. You can also use a plant-based cheese made from nuts. Spices and herbs can change the taste of your stuffed peppers. Try adding chili powder for heat or oregano for a Mediterranean touch. Fresh herbs like basil or parsley can give a bright flavor. You can also switch up the filling. Instead of rice, use quinoa or lentils. Quinoa adds a nutty taste and is high in protein. Lentils bring a hearty texture and can absorb flavors well. Mixing these options keeps the dish exciting. To keep your stuffed peppers fresh, place them in an airtight container. Make sure they cool down first. Store them in the fridge for up to four days. If you want to enjoy them later, consider freezing. To freeze stuffed peppers, wrap each one in plastic wrap. Then, place them in a freezer bag. They can stay frozen for up to three months. When you are ready to eat them, take them out and let them thaw in the fridge overnight. To reheat, place the peppers in a baking dish. Cover with foil and heat at 375°F (190°C) for about 25 minutes. If you prefer a crispy top, remove the foil during the last 10 minutes. Enjoy your tasty stuffed peppers just like the day you made them! Can I use other types of rice? Yes, you can use other types of rice. White rice, jasmine, or wild rice all work well. Just cook them before mixing them with the veggies. How do I make stuffed peppers spicy? To add spice, include chopped jalapeños or red pepper flakes in the filling. You can also use spicy cheese or hot sauce for an extra kick. What can I use instead of cheese? If you want to skip cheese, try using avocado or a nut-based cheese. You can also add more veggies for creaminess. Can stuffed peppers be made ahead of time? Absolutely! You can prepare the filling a day in advance. Just stuff the peppers before baking for the best taste. What accompanies stuffed peppers for a complete meal? Serve stuffed peppers with a fresh salad or some crusty bread. You can also add a side of guacamole or salsa for extra flavor. Stuffed peppers are a delicious, versatile dish. You learned about key ingredients like bell peppers, black beans, and spices. I shared easy steps to prep, cook, and bake them. You also picked up tips on perfecting your stuffed peppers and serving them well. Remember, you can try different flavors and diets too. Whether you store them for later or serve them fresh, stuffed peppers are a win. Enjoy customizing this meal to fit your taste!

Vibrant Veggie-Stuffed Peppers

Delicious bell peppers filled with a colorful mixture of brown rice, black beans, corn, and cheese.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine Vegetarian
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 large bell peppers (any color)
  • 1 cup cooked brown rice
  • 1 cup black beans, rinsed and drained
  • 1 cup corn (frozen or fresh)
  • 1 cup cherry tomatoes, halved
  • 1 small red onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 cup shredded cheese (mozzarella or cheddar)
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • for garnish fresh cilantro

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil and place them upright in a baking dish.
  • In a large skillet, heat the remaining olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
  • Stir in the minced garlic and cook for an additional minute until fragrant.
  • In the skillet, add the cooked brown rice, black beans, corn, cherry tomatoes, cumin, smoked paprika, salt, and pepper. Mix everything well and let it cook for 5-7 minutes, allowing the flavors to combine.
  • Remove the skillet from heat and fold in half of the shredded cheese.
  • Carefully spoon the veggie and rice mixture into each bell pepper, packing it in gently but firmly.
  • Once the peppers are filled, top each with the remaining shredded cheese.
  • Cover the baking dish loosely with aluminum foil and bake for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10 minutes, until the peppers are tender and the cheese is bubbly.
  • Remove from the oven and let cool slightly before serving. Garnish with fresh cilantro.

Notes

Serve the stuffed peppers on a rustic wooden board or a colorful plate, drizzling with a bit of extra virgin olive oil for shine, and sprinkle with additional fresh cilantro for garnish.
Keyword healthy, stuffed peppers, vegetarian