Description
Colorful bell peppers filled with a savory mixture of rice, vegetables, and herbs. A wholesome, clean vegetarian dinner that’s easy, hearty, and totally satisfying.
Ingredients
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4–6 bell peppers, tops removed and seeds cleaned
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2 tbsp olive oil
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1 small onion, diced
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2 cloves garlic, minced
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1 zucchini, chopped
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1 carrot, grated
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2 cups cooked rice
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1 cup canned diced tomatoes (drained)
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½ cup black beans (optional)
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1 tsp smoked paprika
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½ tsp cumin
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Salt and pepper, to taste
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2 tbsp chopped parsley or cilantro
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½ cup shredded cheese (optional)
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½ cup marinara or tomato sauce (optional)
Instructions
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Preheat oven to 375°F. Pre-bake cleaned peppers for 10 minutes.
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Sauté onion, garlic, zucchini, and carrot in olive oil until soft.
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Stir in rice, beans, tomatoes, and seasonings. Heat through.
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Fill peppers with mixture, top with sauce and cheese (if using).
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Cover with foil and bake 25 minutes. Uncover and bake 10–15 more minutes.
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Let cool slightly and serve warm.
Notes
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Use quinoa for added protein
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Top with yogurt or fresh herbs
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Store leftovers in the fridge up to 4 days
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Cuisine: Mediterranean-Inspired, Vegetarian-Friendly
Nutrition
- Calories: ~250 per pepper