Stuffed Peppers (Recipe)

Feb 23, 2022

Stuffed Peppers (Recipe)


✅ 4 large red bell peppers

✅ 1 Tbsp olive 

✅ 1/2 medium yellow onion, diced

✅ 1 cup uncooked white rice

✅ 1 tsp salt, optional

✅ 1 2/3 cups vegetable broth
✅ 1 (13.5 oz) can diced tomatoes, with juices

✅ 3-4 green onions, chopped

✅ 1 cup of already cooked chickpeas or from can (optional)

✅ 1 (13.5 oz) can black beans, drained and rinsed

✅ 1/2 cup mozarella cheese (optional)

✅ 1 cup frozen corn

✅ minced cilantro, optional


1️⃣ Prepare your bell peppers: Cut three of the bell peppers in half lengthwise and scoop out the seeds and white membranes. These are the peppers you will stuff with the filling. Trim the top off of the remaining bell pepper, core it and chop it up to use in the filling.

2️⃣ Preheat oven to 400°F.

3️⃣ Heat the oil in a large skillet over medium heat until glistening. Add the diced onion and cook until beginning to soften, about 4 minutes. Add the rice and salt and continue to cook for another 3 minutes.

4️⃣ Pour in the broth, tomatoes, green onions, (any) seasoning, and the diced bell pepper.

5️⃣ Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.


Servings : 6
Ready in : 1 hour 20 Minutes
Course : Dinner, Lunch, Main Dish
Calories: 361kcal

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