Dairy-Free Classic Stuffed Bell Peppers

Elevate your weeknight meals with these savory and satisfying Dairy-Free Classic Stuffed Bell Peppers! This wholesome recipe combines tender bell peppers filled with a hearty mixture of brown rice, black beans, zucchini, and flavorful seasonings like cumin and chili powder for a perfectly spiced bite. Made entirely dairy-free, this dish is a fantastic choice for plant-based or dairy-sensitive eaters, packing in vibrant vegetables and protein-rich beans for a nourishing meal. The recipe comes together with simplicity in mind, requiring just 20 minutes of prep before baking to perfection in the oven. Whether you're looking for a healthy family dinner or a meal-prep favorite, these stuffed bell peppers deliver in both flavor and nutrition. Garnish with fresh cilantro, serve alongside a crisp salad, and enjoy this all-in-one comfort dish guilt-free!

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 large bell peppers
• 2 tablespoons olive oil
• 1 medium, chopped onion
• 3 minced garlic cloves
• 1 medium, diced zucchini
• 1.5 cups cooked brown rice
• 1 15-ounce can canned diced tomatoes
• 1 15-ounce can, drained and rinsed black beans
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 cup, chopped fresh cilantro

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

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

Step 3

Place the bell peppers in a baking dish, cut-side up.

Step 4

Heat olive oil in a large skillet over medium heat.

Step 5

Add the chopped onion and garlic, sautéing for about 3-4 minutes until the onion becomes translucent.

Step 6

Stir in the diced zucchini and cook for another 3-4 minutes until slightly softened.

Step 7

Add the cooked brown rice, diced tomatoes with their juices, black beans, cumin, chili powder, salt, and black pepper. Stir well to combine.

Step 8

Let the mixture simmer for 5 minutes, then stir in the chopped cilantro.

Step 9

Spoon the rice mixture evenly into each bell pepper.

Step 10

Cover the baking dish with foil and bake in the preheated oven for 30 minutes.

Step 11

Remove the foil and bake for an additional 10 minutes, allowing the edges to brown slightly.

Step 12

Remove from the oven and let cool for a couple of minutes before serving.

Nutrition Facts

Serving size	(2338.4g)

Amount per serving	% Daily Value*
Calories	1454.9

Total Fat 48.3g	0%
Saturated Fat 8.3g	0%
Polyunsaturated Fat 7.5g
Cholesterol 8.5mg	0%
Sodium 5768.9mg	0%
Total Carbohydrate 218.8g	0%
Dietary Fiber 51.5g	0%
Total Sugars 58.7g
Protein 44.9g	0%

Vitamin D 0IU	0%
Calcium 484.4mg	0%
Iron 15.5mg	0%
Potassium 3258.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.2%

Protein: 12.1%

Carbs: 58.8%