Vegetarian Classic Stuffed Bell Peppers

Packed with wholesome ingredients and bursting with flavor, these Vegetarian Classic Stuffed Bell Peppers are a comforting and nutritious weeknight dinner option. Vibrant bell peppers serve as the perfect edible vessel for a hearty filling of tender sautéed vegetables, protein-packed black beans, and fluffy rice, all seasoned with cumin, oregano, and garlic for a bold, satisfying taste. Topped with melty cheddar cheese and a sprinkle of fresh parsley, these stuffed peppers strike the perfect balance between indulgent and healthy. Ready in just an hour, this vegetarian recipe is easy to prepare, widely customizable, and makes a stunning centerpiece for any dinner table. Whether you're catering to meatless eaters or simply looking to add some veggie-packed dishes to your repertoire, these stuffed bell peppers promise to please!

Nutriscore Rating: 71/100

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 onion
• 2 cloves garlic
• 1 medium zucchini
• 1 medium carrot
• 1.5 cups cooked rice
• 1 cup canned diced tomatoes
• 1 cup black beans
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup shredded cheddar cheese
• 2 tablespoons fresh parsley

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Slice the tops off the bell peppers, remove the seeds and membranes, and set aside.

Step 3

Finely chop the onion, garlic, zucchini, and carrot.

Step 4

In a large skillet over medium heat, add the olive oil.

Step 5

Add the onion and garlic, and sauté until the onion is translucent, about 3 minutes.

Step 6

Add the zucchini and carrot, cooking for another 5 minutes until the vegetables are soft.

Step 7

Add the cooked rice, diced tomatoes, black beans, cumin, oregano, salt, and black pepper to the skillet. Stir to combine everything well and cook for another 4 minutes.

Step 8

Spoon the mixture into the prepared bell peppers, filling them to the top.

Step 9

Place the stuffed peppers in an oven-safe dish. Sprinkle the cheddar cheese evenly over the top of each pepper.

Step 10

Cover the 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 cheese to become golden and bubbly.

Step 12

Garnish with freshly chopped parsley before serving.

Nutrition Facts

Serving size	(2089.2g)

Amount per serving	% Daily Value*
Calories	1651.5

Total Fat 75.5g	0%
Saturated Fat 30.7g	0%
Polyunsaturated Fat 4.9g
Cholesterol 125.9mg	0%
Sodium 6100.2mg	0%
Total Carbohydrate 192.9g	0%
Dietary Fiber 32.9g	0%
Total Sugars 53.2g
Protein 59.1g	0%

Vitamin D 0IU	0%
Calcium 1185.6mg	0%
Iron 13.8mg	0%
Potassium 2945.6mg	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: 40.3%

Protein: 14.0%

Carbs: 45.7%