Ingredients
6 large bell peppers (any color)
2 tablespoons olive oil
1 large onion, finely chopped
3 garlic cloves, minced
1 medium carrot, diced
1 zucchini, diced
1 cup corn kernels (fresh or frozen)
1 cup cooked black beans (or any other beans of your choice)
2 cups cooked rice (white or brown)
1 can (14.5 oz) diced tomatoes, drained
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon dried oregano
Salt and pepper to taste
1 cup shredded cheese (cheddar, mozzarella, or your favorite)
Fresh parsley or cilantro for garnish (optional)
Instructions
Preheat Oven:
Preheat your oven to 375°F (190°C).
Prepare Bell Peppers:
Cut the tops off the bell peppers and remove the seeds and membranes. If needed, trim the bottoms slightly so they stand upright. Set aside.
Cook Vegetables:
In a large skillet, heat the olive oil over medium heat.
Add the chopped onion and sauté until soft and translucent, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Add the diced carrot and cook for about 5 minutes until it starts to soften.
Stir in the diced zucchini, corn, and black beans. Cook for another 5 minutes.
Prepare Filling:
Add the cooked rice to the skillet with the vegetables and beans.
Stir in the drained diced tomatoes, ground cumin, paprika, and dried oregano.
Season with salt and pepper to taste. Mix everything well and cook for another 2-3 minutes until heated through.
Stuff Bell Peppers:
Place the bell peppers upright in a baking dish.
Spoon the rice and vegetable mixture into each bell pepper, pressing down slightly to fill them well.
Top each stuffed pepper with shredded cheese.
Bake:
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and the peppers are tender.
Serve:
Garnish with fresh parsley or cilantro if desired.
Serve hot.
Enjoy your delicious Stuffed Bell Peppers with Rice and Vegetables!