Description
Vegetarian Stuffed Bell Peppers are a vibrant, easy-to-make dish featuring large colorful bell peppers filled with a hearty mix of cooked rice, fresh vegetables, black beans, and creamy plant-based cheese. This nutritious recipe delivers rich flavors and a satisfying texture, perfect for weeknight dinners or cozy weekend meals with customizable options to suit your taste.
Ingredients
Scale
Main Ingredients
- 4 large colorful bell peppers, tops sliced off and seeds removed
- 2 cups cooked rice
- 1 medium onion, chopped
- 2 cloves garlic, minced (natural)
- 1 medium carrot, diced
- 1 medium zucchini, diced
- 1 cup black beans, drained and rinsed
- 1 cup chopped tomatoes
- 1 cup shredded plant-based cheese (plant-based)
- 2 tbsp olive oil
- 1 tsp vegetarian Worcestershire sauce (natural)
- 1 tsp apple cider vinegar (natural)
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- 1 tsp natural gelling agent (optional)
Instructions
- Prepare the Bell Peppers: Wash the bell peppers thoroughly. Slice off the tops and carefully remove the seeds and membranes to create hollow cups for stuffing. Set aside.
- Cook the Filling: Heat olive oil in a pan over medium heat. Sauté chopped onions and minced garlic until fragrant and translucent. Add diced carrots and zucchini and cook until softened. Stir in cooked rice, black beans, chopped tomatoes, then season with cumin, smoked paprika, vegetarian Worcestershire sauce (natural), apple cider vinegar (natural), salt, and pepper. Mix well and cook for a few more minutes to blend flavors.
- Add Plant-Based Cheese and Natural Gelling Agent: Remove the pan from heat and fold in shredded plant-based cheese for creaminess. If a firmer filling is desired, sprinkle the natural gelling agent and mix thoroughly to help the mixture hold shape during baking.
- Stuff the Peppers: Generously fill each bell pepper with the prepared filling, pressing lightly without squashing. Place the stuffed peppers upright in a baking dish.
- Bake to Perfection: Preheat the oven to 375°F (190°C). Cover the baking dish with foil and bake for 30 minutes. Remove foil and bake for an additional 10-15 minutes until peppers are tender and the filling is heated through with a slightly golden top.
Notes
- Choose firm peppers that stand upright to prevent spills during baking.
- Use fully cooked rice to avoid a raw texture in the filling.
- Do not overfill the peppers; leave some space at the top for expansion.
- Keep the dish covered while baking to steam the peppers, uncovering at the end to brown the filling.
- Prepare the filling a day ahead to enhance flavors and save time.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegetarian stuffed peppers, plant-based, healthy dinner, gluten free, easy recipe, colorful vegetables
