Vibrant baked peppers filled with savory rice, veggies, and spices for a nutritious, colorful, and satisfying meal.
Ingredients (Serves 6)
For the Peppers
- 6 large bell peppers (mixed colors: red, yellow, orange, green)
- 1–2 tsp olive oil (for brushing)
For the Filling
- 1 cup uncooked rice (white, brown, or jasmine)
- 2 cups vegetable broth or water
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 medium zucchini, finely diced (optional)
- 1 cup mushrooms, chopped (optional)
- 1 can (15 oz) black beans, rinsed and drained (optional)
- 1 cup corn (fresh or frozen)
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp oregano
- ¼ tsp chili powder`
- Salt & pepper, to taste
- 1 cup shredded cheese (optional)
- Fresh parsley or cilantro for garnish (optional)
Instructions
1. Prepare the Peppers
- Preheat oven to 375°F (190°C).
- Slice the tops off the peppers and remove seeds and membranes.
- Lightly brush outsides with olive oil.
- Place peppers upright in a baking dish.
2. Cook the Rice
- Rinse rice if needed.
- Cook with broth/water according to package directions until fluffy.
3. Make the Filling
- In a large skillet, sauté the onion and garlic for 2–3 minutes.
- Add zucchini and mushrooms, if using; cook until softened.
- Stir in cooked rice, black beans (if using), corn, cumin, smoked paprika, oregano, and chili powder.
- Season with salt & pepper.
- If using cheese, mix in half and save the rest for topping.
4. Stuff & Bake
- Spoon the filling generously into each pepper—let it mound slightly on top like the photo.
- Sprinkle with cheese if desired.
- Cover dish with foil and bake 30 minutes.
- Remove foil and bake 10–15 minutes more until peppers are tender and tops are lightly golden.
5. Garnish & Serve
Remove from oven and top with fresh parsley or cilantro, if using.
Optional Add-Ins
- Protein: lean ground turkey, chicken, or beef (brown first and stir into filling)
- Tomato twist: add ½ cup tomato sauce or diced tomatoes for a saucier filling
- Extra veggies: spinach, carrots, or chopped kale