Ingredients
4 large bell peppers (any color)
2 cups cooked white or brown rice
1 can (15 oz) black beans, drained and rinsed
1 cup tomato sauce
1 small onion, diced
2 cloves garlic, minced
1 cup shredded Monterey Jack or Cheddar cheese
1 teaspoon smoked paprika
1 teaspoon cumin
Salt and pepper to taste
1 tablespoon olive oil
Instructions
Step 1: Preheat your oven to 375°F (190°C).
Step 2: Slice the tops off the bell peppers and remove the seeds and membranes. Stand them upright in a 9×9 inch baking dish.
Step 3: Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until soft and fragrant (about 5 minutes).
Step 4: Stir in the cooked rice, black beans, tomato sauce, paprika, cumin, salt, and pepper. Cook for 2-3 minutes until heated through.
Step 5: Stir in half of the shredded cheese into the rice mixture.
Step 6: Spoon the rice filling into each bell pepper, pressing down gently to pack it in. Top with the remaining cheese.
Step 7: Pour about 1/4 cup of water into the bottom of the baking dish. Cover with foil and bake for 30 minutes.
Step 8: Remove foil and bake for another 15 minutes, or until the peppers are tender and the cheese is bubbly and golden.
Notes
Use leftover rice to save time. For a vegan version, omit the cheese or use a dairy-free alternative.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Healthy Dinner
- Cuisine: American
Nutrition
- Serving Size: 1 pepper
- Calories: 310 kcal
- Sugar: 6g
- Sodium: 580mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 15mg
Keywords: vegetarian stuffed bell peppers with rice, healthy dinner, stuffed peppers, meatless monday, rice and beans
