Go Back

Stuffed Bell Peppers

A healthy and easy weekday meal packed with micronutrients and fiber
Print Recipe Pin Recipe
Servings 2

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.