Stuffed Bell Peppers with Mexican Rice
These Stuffed Bell Peppers with Mexican Rice are colorful, hearty, and packed with flavor! A perfect cozy dinner with a delicious blend of veggies, beans, and spices.
Servings: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion chopped
- 2 cloves garlic minced
- 1 green chili pepper chopped (optional)
- 1 zucchini diced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 cup brown rice dry
- 13.5 ounces canned black beans drained and rinsed
- 13.5 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 3 cups low sodium vegetable broth divided
- 4 bell peppers tops and seeds removed
- 1 cup shredded cheddar cheese divided
Instructions
Prepare the Rice
- Start by cooking the brown rice according to the package instructions, using 1.5 cups of vegetable broth instead of water for added flavor. Once cooked, set aside.
Sauté the Vegetables
- In a large skillet, heat the olive oil over medium heat. Add the chopped yellow onion and sauté for 3-4 minutes until translucent. Next, add the minced garlic and optional green chili pepper, cooking for an additional minute until fragrant.
Add Zucchini and Spices
- Stir in the diced zucchini, ground cumin, paprika, garlic powder, salt, and black pepper. Cook for about 5 minutes, until the zucchini is tender.
Combine the Filling
- Add the cooked brown rice, drained black beans, diced tomatoes, and tomato paste to the skillet. Pour in the remaining 1.5 cups of vegetable broth, stirring to combine everything thoroughly. Let the mixture simmer for about 5 minutes, allowing the flavors to meld together.
Stuff the Peppers
- Preheat your oven to 375°F (190°C). Carefully spoon the rice mixture into each bell pepper, packing it firmly but leaving a little room at the top. Place the stuffed peppers upright in a baking dish.
Bake
- Cover the baking dish with aluminum foil and bake for 30 minutes. After 30 minutes, remove the foil and sprinkle the tops of the stuffed peppers with half of the shredded cheddar cheese. Return to the oven and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
Serve and Enjoy
- Once the stuffed bell peppers are done, take them out of the oven and let them cool for a few minutes. Serve warm, garnished with the remaining cheddar cheese if desired. Enjoy your flavorful creation!
Equipment
- Large Skillet
- Measuring Cups and Spoons
- Cutting board and knife
- Baking Dish
- Aluminum Foil
Notes
- For added freshness, top with chopped cilantro or parsley before serving.
- Substitute quinoa or cauliflower rice for a low-carb alternative.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.