Stuffed Bell Peppers

Vegetarian Stuffed Bell Peppers with Rice recipe!

Ingredients:

4 large bell peppers (any color)

1 cup cooked rice (white, brown, or wild rice)

1 can (15 oz) black beans or chickpeas, drained and rinsed

1 cup diced tomatoes (fresh or canned)

½ cup corn kernels (fresh, frozen, or canned)

½ cup shredded cheese (cheddar, mozzarella, or vegan alternative)

½ small onion, finely chopped

2 cloves garlic, minced

1 tsp olive oil

1 tsp cumin

1 tsp smoked paprika

½ tsp salt

½ tsp black pepper

½ tsp chili powder (optional for heat)

¼ cup chopped fresh parsley or cilantro

½ cup vegetable broth

Instructions:

1. Prepare the Peppers:

Preheat oven to 375°F (190°C).

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

Lightly brush the peppers with olive oil and place them in a baking dish.

2. Make the Filling:

Heat olive oil in a pan over medium heat.

Sauté onion and garlic until soft (about 2-3 minutes).

Add tomatoes, black beans, corn, cumin, paprika, salt, black pepper, and chili powder. Cook for 5 minutes.

Stir in cooked rice and fresh herbs. Mix well.

3. Stuff the Peppers:

Spoon the rice mixture into each bell pepper, packing it in gently.

Pour vegetable broth into the bottom of the baking dish to keep the peppers moist.

4. Bake:

Cover the dish with foil and bake for 30 minutes.

Remove foil, sprinkle cheese on top, and bake uncovered for another 10 minutes until cheese is melted and bubbly.

5. Serve:

Garnish with extra fresh herbs and serve