Ingredients
- Bell Peppers: 6 large bell peppers, choose your favorite colors (red, yellow, orange, green) for visual appeal and varied flavors.
- Cooked Rice: 2 cups cooked brown rice or quinoa, providing a hearty and nutritious base for the filling.
- Black Beans: 1 (15-ounce) can black beans, rinsed and drained, adding protein and fiber to the stuffing.
- Corn: 1 cup frozen or canned corn kernels, thawed if frozen, lending sweetness and texture.
- Diced Tomatoes: 1 (14.5-ounce) can diced tomatoes, undrained, contributing moisture and acidity to the filling.
- Onion: 1 medium yellow onion, finely chopped, forming the aromatic foundation of the flavor base.
- Garlic: 3 cloves garlic, minced, enhancing the savory depth of the dish.
- Vegetable Broth: 1 cup vegetable broth, low sodium, used for cooking the peppers and adding moisture.
- Olive Oil: 2 tablespoons olive oil, used for sautéing vegetables and adding richness.
- Spices: 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, ½ teaspoon oregano, ¼ teaspoon red pepper flakes (optional), salt and black pepper to taste, creating a warm and flavorful spice blend.
- Vegan Cheese Shreds (optional): ½ cup vegan cheese shreds, for topping and adding a melty, cheesy element.
- Fresh Cilantro (optional): ¼ cup chopped fresh cilantro, for garnish and a fresh herbal note.
Instructions
- Prepare the Peppers: Preheat your oven to 375°F (190°C). Wash the bell peppers thoroughly. Carefully slice off the tops of the peppers and remove the seeds and membranes from inside. Set the pepper tops aside if you wish to use them as lids later (optional).
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.
- Combine Filling Ingredients: To the skillet with the onions and garlic, add the cooked rice or quinoa, black beans, corn, diced tomatoes (undrained), chili powder, cumin, smoked paprika, oregano, red pepper flakes (if using), salt, and black pepper. Stir well to combine all ingredients.
- Simmer Filling: Pour in ½ cup of vegetable broth into the skillet. Bring the mixture to a simmer and cook for 5-7 minutes, allowing the flavors to meld together and the mixture to slightly thicken. Taste and adjust seasonings as needed.
- Stuff the Peppers: Stand the bell peppers upright in a baking dish. Spoon the prepared filling evenly into each pepper, packing it gently. If using, place the reserved pepper tops back on the stuffed peppers or leave them open.
- Bake the Peppers: Pour the remaining ½ cup of vegetable broth into the bottom of the baking dish. This will help steam the peppers and prevent them from drying out. Cover the baking dish with aluminum foil.
- Bake Covered: Bake in the preheated oven for 30 minutes, covered.
- Bake Uncovered (Optional Cheese): Remove the foil and bake for another 15-20 minutes, or until the peppers are tender but still slightly firm, and the filling is heated through. If using vegan cheese, sprinkle it over the top of the stuffed peppers during the last 5-10 minutes of baking, allowing it to melt.
- Rest and Serve: Let the stuffed peppers rest for a few minutes before serving. Garnish with fresh cilantro, if desired. Serve hot and enjoy!
Nutrition
- Serving Size: one normal portion
- Calories: 400
- Fat: 15g
- Saturated Fat: 3g