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Stuffed Bell Peppers with Rice and Veggies

Stuffed bell peppers filled with a savory mix of rice, veggies, and spices, perfect for family gatherings or cozy dinners.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Latin, Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

For the filling
  • 1 cup cooked rice (white or brown) Can use different types of rice.
  • 1 cup mixed vegetables (like corn, peas, and carrots) Feel free to use any Halal-friendly mixed vegetables.
  • 1 can black beans, drained and rinsed
  • 1 cup shredded cheese (cheddar or mozzarella) Divided into two portions for stuffing and topping.
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 1 tablespoon olive oil For drizzling on the peppers.
  • 1 tablespoon chopped fresh herbs (optional) Such as parsley or cilantro.
For the peppers
  • 4 medium-sized bell peppers (any color) Tops sliced off and seeds removed.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) while you prepare your ingredients.
  2. Wash and slice the tops off the bell peppers, removing the seeds and membranes inside. Drizzle a little olive oil on the outside of the peppers.
  3. In a large bowl, combine the cooked rice, mixed vegetables, black beans, half of the cheese, cumin, salt, and pepper. Stir until well combined.
Stuffing and Baking
  1. Spoon generous amounts of the filling into each bell pepper until fully packed.
  2. Place the stuffed peppers upright in a baking dish. Cover with aluminum foil and bake for 25-30 minutes.
  3. Remove the foil and sprinkle the remaining cheese on top of each pepper. Bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Serving
  1. Sprinkle with fresh herbs before serving if desired.

Notes

These stuffed peppers store beautifully in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 2 months. To reheat, place them in a baking dish, cover with foil, and warm in an oven preheated to 350°F (175°C).