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Bean And Rice Stuffed Peppers Recipe

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Black Bean and Rice Stuffed Peppers with Jack Cheese Recipe Stuffed peppers, Stuffed peppers
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Description

This bean and rice stuffed peppers recipe is a healthy and filling meal that is perfect for any night of the week. The combination of beans, rice, and vegetables creates a delicious and nutritious filling that is stuffed into sweet bell peppers and baked to perfection. This recipe is vegan and gluten-free, making it a great choice for anyone with dietary restrictions.

Prep Time

The prep time for this recipe is around 20 minutes. This includes cooking the rice, chopping the vegetables, and preparing the filling.

Cook Time

The cook time for this recipe is around 30 minutes. This includes baking the stuffed peppers in the oven until they are tender and the filling is heated through.

Ingredients

  • 4 bell peppers
  • 1 cup cooked brown rice
  • 1 can black beans, drained and rinsed
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 carrot, diced
  • 1 stalk celery, diced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon olive oil

Equipment

  • Baking dish
  • Cutting board
  • Knife
  • Large bowl
  • Spoon
  • Frying pan

Method

1. Preheat the oven to 375°F (190°C). 2. Cut the tops off the bell peppers and remove the seeds and membranes from inside. 3. In a large bowl, combine the cooked rice, black beans, onion, garlic, carrot, celery, cumin, chili powder, salt, pepper, cilantro, and olive oil. Mix well. 4. Stuff the filling into the bell peppers, packing it in tightly. 5. Place the stuffed peppers in a baking dish and cover with foil. 6. Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the filling is heated through. 7. Remove from the oven and let cool for a few minutes before serving.

Notes

You can customize this recipe by adding different vegetables or spices to the filling. You can also top the stuffed peppers with cheese before baking for a non-vegan version. Leftovers can be stored in the fridge for up to 3 days.

Nutrition Info

Each serving of this recipe (1 stuffed pepper) contains approximately:
  • Calories: 225
  • Fat: 5g
  • Carbohydrates: 38g
  • Fiber: 10g
  • Protein: 10g

Recipe Tips

To save time, you can use pre-cooked rice or a rice cooker to cook the rice. You can also use canned or frozen vegetables to make preparation easier. Make sure to pack the filling tightly into the peppers to avoid any gaps or air pockets. If you have leftover filling, you can use it as a side dish or mix it with salad greens for a quick lunch. Enjoy!

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