Dairy-Free Stuffed Baked Bell Peppers

Looking for a wholesome, plant-based dinner idea that's bursting with flavor? These Dairy-Free Stuffed Baked Bell Peppers are the perfect combination of hearty and healthy! Packed with a vibrant medley of cooked rice, zucchini, black beans, corn, and tomatoes, each pepper is infused with the aromatic warmth of cumin, smoked paprika, and oregano. This recipe captures the essence of comfort food while remaining completely dairy-free and suitable for various dietary preferences. Quick to prepare and oven-baked to perfection, these colorful peppers make a stunning centerpiece for any meal. Garnish with fresh parsley for a pop of brightness and serve warm for a satisfying dish that's both nutritious and delicious. Perfect for meal prep or a cozy family dinner, this vegan-friendly recipe is a must-try!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 bell peppers (any color)
• 2 tablespoons olive oil
• 1 yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 cups cooked rice
• 1 zucchini, finely diced
• 1 cup canned diced tomatoes (with liquid)
• 1 cup frozen corn
• 1 cup canned black beans, rinsed and drained
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Slice the tops off the bell peppers and remove the seeds and membranes. Lightly brush the insides with 1 tablespoon of olive oil and place them in a baking dish. Set aside.

Step 3

Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes. Add the minced garlic and cook for another minute.

Step 4

Stir in the diced zucchini, cooking until slightly softened, about 3 minutes.

Step 5

Add the cooked rice, diced tomatoes (with their liquid), frozen corn, black beans, ground cumin, smoked paprika, oregano, salt, and black pepper. Stir well to combine and let the mixture cook for 5 minutes to blend the flavors.

Step 6

Spoon the rice and vegetable mixture evenly into the hollowed bell peppers, packing it firmly.

Step 7

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

Step 8

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

Step 9

Remove from the oven and let cool for 5 minutes before garnishing with fresh parsley. Serve warm and enjoy!

Nutrition Facts

Serving size	(1721.4g)

Amount per serving	% Daily Value*
Calories	1382.2

Total Fat 34.9g	0%
Saturated Fat 5.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 3307.2mg	0%
Total Carbohydrate 234.7g	0%
Dietary Fiber 36.6g	0%
Total Sugars 37.6g
Protein 39.8g	0%

Vitamin D 0IU	0%
Calcium 311.7mg	0%
Iron 15.9mg	0%
Potassium 2836.2mg	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: 22.2%

Protein: 11.3%

Carbs: 66.5%