Description
Learn how to make delicious vegetarian stuffed bell peppers filled with a savory mixture of rice, vegetables, and spices. Perfect for a healthy and flavorful meal!
Ingredients
- 4 large red bell peppers, halved from stem to base, seeds and membranes removed
- 1 tablespoon (15 ml) olive oil, as needed
- Fine salt and freshly ground black pepper, for sprinkling
- 1/2 cup (120 g) long-grain brown rice (or 320 ml cooked rice)
- 2 tablespoons (30 ml) olive oil
- 1 large yellow onion, chopped
- 1/2 teaspoon (3 ml) fine salt, to taste
- 1 pint (475 ml) cherry tomatoes, halved or quartered if large
- 1/2 cup (15 g) chopped fresh cilantro, plus more for garnish
- 4 cloves garlic, pressed or minced
- 1 1/2 teaspoons (8 ml) chili powder
- 1 teaspoon (5 ml) ground cumin
- 1 can (265 g) kidney beans, rinsed and drained
- Freshly ground black pepper, to taste
- 1 tablespoon (15 ml) lime juice
- 4 ounces (about 115 g) grated part-skim mozzarella or cheddar
- Optional garnishes: Sliced ripe avocado or guacamole, perhaps a drizzle of cilantro-herb pesto, red salsa, sour cream or vegan sour cream
Instructions
- To prepare the peppers, begin by setting your oven to 425°F. Arrange the pepper halves in a spacious 9×13-inch dish or on a parchment-covered baking tray. Pour 1 tablespoon of olive oil over the peppers, adding salt and pepper for taste. Massage the oil onto both sides with your hands, then position them cut side up. Roast for 20 to 25 minutes until they’re slightly charred at the edges and a fork easily pierces them. Set aside, keeping the oven on for further use.
- As the peppers roast, start the rice: Boil a large pot of water. Rinse the rice in a fine-mesh sieve until the water runs clear. Introduce the rice to the boiling water and let it boil, uncovered, for 30 minutes, adjusting the heat to avoid overflow. Drain the remaining water and return the rice to the pot. Set aside.
- For the stuffing, heat 2 tablespoons of olive oil in a large pan over medium heat until it glistens. Add the onion and 1/2 teaspoon salt. Stir frequently until the onion becomes soft, around 5 minutes. Incorporate the tomatoes and cook until they soften slightly, another 5 minutes.
- Mix in the cilantro, garlic, chili powder, and cumin. Stir and cook until the garlic becomes aromatic, about 30 to 60 seconds.
- Turn off the heat and combine the rice, beans, lime juice, and about 10 grinds of black pepper. Mix well, then adjust with more salt (usually about 1/4 teaspoon) and black pepper, according to preference.
- To fill the peppers, drain any excess liquid from them. Generously fill each pepper with the rice mixture. If the peppers are large, the amount should be perfect—if there’s extra, save it as a side. Sprinkle cheese over the filled peppers.
- Bake at 425°F for 12 to 13 minutes until the cheese is slightly browned. Serve hot with fresh cilantro on top or any garnishes you prefer. Store leftovers in the refrigerator for up to 4 days, covered. They should freeze well for several months, although this hasn’t been tested.
Notes
- Massage olive oil, salt, and pepper onto both sides of red bell peppers before roasting for consistent flavor.
- Consider topping stuffed peppers with a dollop of sour cream or guacamole for a creamier texture.
- Customize the filling with your favorite vegetables or proteins to personalize the dish.
