BEST Veggie Stuffed Bell Peppers

Need a quick yet delicious meal during a busy work or school week? Or wanna spend minimum time in the kitchen and enjoy the beautiful, summer weather? Or need a meal prep friendly recipe? Or want to use up last night’s leftovers? Well, this Veggie and Rice Stuffed Bell Peppers check all the boxes!

These Stuffed Bell Peppers are so healthy and delicious; one of my favorite summer dinners to make lately. To make the filing I used the following but the options are endless:

• Bell Peppers: I love using different colours of bell peppers for this recipe but any colour would work!
• Cooked Rice: You can use boiled rice, fried rice or any kind of cooked rice. I always use leftover rice from a previous meal!
• Veggies: Add leftover stir fry vegetables, corn, onions, olives, grated carrots or mushrooms.
• Black Kidney Beans: Add your favorite beans or chickpeas for extra protein.
• Tomato sauce or Salsa: Add to the filling for flavour and moisture.
• Cheese: Top the bell peppers with grated cheese of your choice and bake them to perfection!
• Cilantro and Lime: For garnish
• Optional: Add your choice of cooked meat (chicken, beef or turkey works great for this recipe)

BEST Veggie Stuffed Bell Peppers

Taranpreet

Easy, comforting and meal prep friendly dinner recipe. Make these healthy and delicious bell peppers stuffed with a mixture of rice, beans, veggies, salsa, topped with shredded cheese and baked until cheese is golden, melted and peppers are tender.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Appetizer, Main Course, Side Dish

Cuisine Indian, Mexican

Servings 4 people

Calories 334 kcal

Equipment

• Oven

Ingredients

  

• 8 Bell Peppers
• 1 cups Rice cooked
• 1 cup Black Kidney Beans cooked or canned
• 1/2 cup Sweet Corn Kernels
• 2 tbsp Green or Black Olives
• 1 Onion
• 2 tbsp Tomato Sauce or Salsa
• 1 tbsp Oregano
• 1 tsp Chilli Flakes
• Salt as per taste
• Black Pepper as per taste
• 1 cup Cheese shredded or grated
• 1 tbsp Cilantro finely chopped
• Lime slices

Instructions

 

• Preheat the oven at 375 degrees F.
• Using a knife, cut the bell peppers into halves and remove the seeds from both the sides.
• Line a baking tray with parchment paper.
• Lay the bell pepper halves on the baking tray, with the open side facing top. If the bell peppers are not flat at the bottom, cut a small slice to make them lay flat on the tray.
• In a bowl, add cooked rice, onions, corn, black beans, salsa, olives, salt, black pepper, oregano and chilli flakes. Mix everything.
• Fill all the bell pepper halves with rice and veggie mixture.
• Top each bell pepper half with grated cheese of your choice.
• Cover with aluminium foil and bake for 15 minutes in the oven. Uncover and bake for another 5 to 10 minutes until the cheese is melted and golden.
• Garnish with cilantro and lime slices!

Notes

1. How to Meal Prep this recipe? Follow all the steps and fill the bell peppers with the rice and veggie mixture. Add cheese on top. Refrigerate the bell peppers in the fridge for up to a week. When you are ready to eat, take them out of the fridge and bake them to perfection.
2. How to reheat the bell peppers? Microwave for 1 to 2 minutes or heat in the oven at 350 degrees for about 10-15 minutes.

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