Ingredients
Scale
- 4 large bell peppers (any color), halved and seeded
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup uncooked long-grain rice
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup vegetable broth
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1/2 cup shredded cheddar cheese (optional)
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Step 2: Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute more. Add rice and cook for 1 minute, stirring constantly.
- Step 3: Stir in diced tomatoes (undrained), black beans, vegetable broth, chili powder, and cumin. Season with salt and pepper to taste. Bring to a simmer, then reduce heat and cook for 5-7 minutes, or until rice is almost cooked through.
- Step 4: Fill each bell pepper half with the rice mixture. Arrange the stuffed peppers in the prepared baking dish.
- Step 5: Bake for 20-25 minutes, or until peppers are tender and rice is cooked through. If desired, sprinkle with shredded cheddar cheese during the last 5 minutes of baking.
- Step 6: Let cool slightly before serving.
Notes
- Leftovers store beautifully in the fridge for up to 3 days; simply reheat individual portions in the microwave for a quick and easy weeknight meal.
- For extra flavorful reheating, add a splash of water or broth to the microwaveable pepper before heating, then cover with a paper towel to prevent drying.
- Serve these vibrant peppers alongside a simple green salad for a complete and colorful vegetarian meal.
- To enhance the smoky flavor profile, consider adding a pinch of smoked paprika along with the chili powder and cumin.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American