Stuffed Bell Peppers
A healthy and easy weekday meal packed with micronutrients and fiber
Equipment
- 1 baking sheet
- 1 pot
- 1 pan
- foil
Ingredients
- whole grain brown rice - short or long
- 1 can black beans
- 4 large bell peppers - any color will work. I used 2 red and 2 green
- 1 yellow onion
- 1 zucchini
- 2 whole carrots
- Mexican style shredded cheese (optional)
- 1 bunch cilantro (optional)
- 1 tbsp olive oil
- 1 tbsp smoked paprika
- 1 tsp cumin
- ½ tsp garlic powder
- ½ tsp salt
Instructions
- Preheat oven to 425 F. Line baking sheet with foil.
- For the rice: In pot bring 1 cup of water to boil. Once at rolling boil add in 1/2 cup rice. Cover and simmer for about 20 minutes or until thoroughly cooked. Once cooked, set aside.
- Rinse and drain beans.
- Chop and dice onion, zucchini, and carrots.
- For the bell peppers: Cut tops off the bell peppers. Carefully remove the seeds and membrane. Optional: I like to chop and dice the tops and add it to the vegetable & bean mix to tie in the flavors. Tops can also be saved and used during the baking process.
- Add olive oil to a pan. Once olive oil is heated, add in onion, zucchini, and carrot. Sauté vegetables until onions are translucent and carrots and zucchini is soft.
- Add black beans to the pan and toss in salt and spices. Continue to sauté until thoroughly mixed. Optional: This is where you could add in the diced bell pepper tops unless saving the tops for baking.
- Add cooked brown rice to the vegetable and bean mix. Combine thoroughly and set aside.
- Scoop vegetable and bean mix into the bell pepper cups until filled completely.Optional: Sprinkle cheese on top
- Bake for 20 minutes. Once cooked, let cool for 5 minutes before serving. Optional: Sprinkle cilantro on top.