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Vegetarian Stuffed Bell Peppers
Vegetarian Stuffed Bell Peppers

Vegetarian Stuffed Bell Peppers
A hearty and nutritious dinner featuring bell peppers stuffed with a flavorful mix of vegetables, rice, and cheese.
Vegetarian Stuffed Bell Peppers
Ingredients:
1
Servings
  • 4
    item
     bell pepper
  • 200
    g
     brown rice
  • 200
    g
     black bean
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 2
    item
     tomato
  • 100
    g
     cheddar cheese
  • 2
    tbsp
     olive oil
  • 1
    tsp
     cumin
  • 1
    tsp
     paprika
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
  • 20
    g
     cilantro
Preparation Time: 45 minutes
Vegetarian Stuffed Bell Peppers
Instructions:
  1. Preheat the oven to 180°C.
  2. Cook the brown rice according to package instructions.
  3. Cut the tops off the bell peppers and remove the seeds.
  4. In a pan, heat olive oil over medium heat. Add chopped onion and garlic, sauté until soft.
  5. Add chopped tomatoes, black beans, cumin, paprika, salt, and pepper. Cook for 5 minutes.
  6. Mix in the cooked rice and half of the cheese. Stir well.
  7. Stuff each bell pepper with the mixture and place them in a baking dish.
  8. Sprinkle the remaining cheese on top of each stuffed pepper.
  9. Bake in the oven for 25-30 minutes until the peppers are tender.
  10. Garnish with chopped cilantro before serving.
Nutrition Per Serving 1000 g Per 100g
Energy 2200 kcal 220 kcal
Protein 80 g 8.0 g
Fibre 40 g 4.0 g
Salt 2 g 0.2 g
Sugar 20 g 2.0 g
Carbohydrates 280 g 28.0 g
Fat 90 g 9.0 g
  • 4
    item
     bell pepper
  • 200
    g
     brown rice
  • 200
    g
     black bean
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 2
    item
     tomato
  • 100
    g
     cheddar cheese
  • 2
    tbsp
     olive oil
  • 1
    tsp
     cumin
  • 1
    tsp
     paprika
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
  • 20
    g
     cilantro
1
Servings
0

Preheat the oven to 180°C.

Cook the brown rice according to package instructions.

Cut the tops off the bell peppers and remove the seeds.

In a pan, heat olive oil over medium heat. Add chopped onion and garlic, sauté until soft.

Add chopped tomatoes, black beans, cumin, paprika, salt, and pepper. Cook for 5 minutes.

Mix in the cooked rice and half of the cheese. Stir well.

Stuff each bell pepper with the mixture and place them in a baking dish.

Sprinkle the remaining cheese on top of each stuffed pepper.

Bake in the oven for 25-30 minutes until the peppers are tender.

Garnish with chopped cilantro before serving.

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