Savory Stuffed Bell Peppers with Rice -

Savory stuffed bell peppers are a colorful and delicious dish that perfectly combines nutrition and taste. This recipe is not only easy to follow but also versatile, allowing you to customize it with your favorite ingredients. Whether you're preparing a weeknight dinner, meal prepping for the week, or hosting a gathering, these stuffed peppers are sure to impress. In this article, we’ll delve into the details of this delightful recipe, exploring its ingredients, preparation steps, and ways to enhance its presentation.

Savory Stuffed Bell Peppers with Rice

Discover the vibrant flavors of savory stuffed bell peppers! This colorful dish seamlessly blends nutrition and taste, making it ideal for busy weeknight dinners or special occasions. Packed with cooked rice, black beans, corn, aromatic spices, and topped with melted cheese, these peppers are both filling and customizable. Learn about the ingredients, preparation steps, and creative presentation ideas to impress your family and friends. Enjoy a delightful meal that's healthy and satisfying!

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Ingredients

4 large bell peppers (any color)

1 cup uncooked long-grain rice

2 cups vegetable broth (or chicken broth)

1 cup cooked black beans (canned or cooked from scratch)

1 cup corn kernels (fresh, frozen, or canned)

1 small onion, diced

3 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon chili powder

1 cup diced tomatoes (fresh or canned)

1 cup shredded cheese (cheddar or Monterey Jack)

Olive oil

Salt and pepper, to taste

Fresh cilantro or parsley for garnish

Instructions

Preheat the Oven: Set your oven to preheat at 375°F (190°C) to ensure it’s hot and ready for baking.

Cook the Rice: In a medium saucepan, combine 1 cup of uncooked long-grain rice and 2 cups of vegetable broth. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15-20 minutes or until the rice is tender and all the liquid is absorbed. Once done, remove from heat and fluff the rice with a fork.

Prepare the Bell Peppers: While the rice cooks, rinse the bell peppers under cold water. Carefully cut off the tops, removing the seeds and membranes to create hollow vessels. Lightly brush the outside of each pepper with olive oil to enhance flavor and color. Stand the prepared peppers upright in a baking dish.

Sauté the Onions and Garlic: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent. Stir in the minced garlic and continue to cook for another minute, allowing it to release its fragrant aroma.

Combine the Filling: To the sautéed onions and garlic, mix in the fluffy rice, cooked black beans, corn kernels, diced tomatoes, ground cumin, smoked paprika, chili powder, salt, and pepper. Stir everything together and let it cook for 2-3 minutes, or until heated through and well combined. Taste the filling and adjust the seasoning to your preference if needed.

Stuff the Peppers: Using a spoon, generously fill each bell pepper with the prepared rice and bean mixture, making sure they are heaping full. Sprinkle a generous amount of shredded cheese on top of each stuffed pepper.

Bake the Peppers: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes. After 25 minutes, remove the foil and continue to bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.

Garnish and Serve: Once baked, take the peppers out of the oven and allow them to cool for a few minutes. Garnish the stuffed peppers with fresh cilantro or parsley for a pop of color and flavor before serving.

Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4

- Presentation Tips: For an appealing presentation, arrange the stuffed peppers on a serving platter and drizzle with a little olive oil or balsamic glaze. You can also place them on a bed of fresh greens for extra color.