These stuffed peppers with rice are a comforting, colorful dish perfect for any family dinner. Packed with flavor and easily customizable, this recipe is sure to become a family favorite!
Total Time:45-50 minutes
Yield:4
Ingredients
4 large bell peppers (any color)
2 cups cooked rice (white, brown, or wild)
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
1 can (15 oz) black beans (optional)
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon cumin
Salt and pepper to taste
Shredded cheese (optional for topping)
Instructions
Preheat oven to 375°F (190°C).
Cut the tops off the bell peppers and remove seeds.
In a skillet, heat olive oil and sauté onion and garlic until soft.
Stir in diced tomatoes, cooked rice, black beans (if using), and seasonings. Cook for a few minutes.
Stuff each pepper with the rice mixture and place in a baking dish. Add a little water to the dish.
Cover with foil and bake for 30-35 minutes. Remove foil and bake for an additional 5-10 minutes.
Optional: Sprinkle cheese on top before the last few minutes of baking.
Notes
Make ahead: Stuffed peppers can be prepped the day before and stored in the fridge.
Freezing: Freeze baked peppers individually for easy meals later!
