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Stuffed bell peppers have long been a beloved dish across various cultures, celebrated for their vibrant colors, nutritional benefits, and versatility. These culinary gems can be customized to suit a multitude of tastes and dietary preferences, making them a favorite for both vegetarians and meat-lovers alike. Among the myriad of variations, our "Vibrant Veggie Delight" stands out, not only for its eye-catching presentation but also for its wholesome ingredients that create a delightful explosion of flavors.

Healthy Vegetarian Stuffed Bell Peppers with Rice Recipe

Discover the deliciousness of Vibrant Veggie Delight: Stuffed Bell Peppers! Bursting with fresh vegetables, wholesome grains, and protein-rich beans, this dish is not only visually stunning but also packed with nutrients. Quick and easy to prepare, it’s perfect for any weeknight dinner or meal prep. Impress your family and friends with a colorful, healthy meal that’s as satisfying as it is beautiful. Try it today! #StuffedPeppers #HealthyEating #VeggieDelight #MealPrep #PlantBased
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Ingredients
  

4 large bell peppers (any color)

1 cup cooked brown rice

1 can (15 oz) black beans, rinsed and drained

1 cup corn kernels (frozen or fresh)

1 medium onion, diced

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon chili powder

½ teaspoon smoked paprika

1 cup diced tomatoes (fresh or canned, drained)

1 cup shredded zucchini

½ cup chopped fresh cilantro (optional)

Salt and pepper to taste

1 cup shredded cheese (cheddar or Monterey Jack, optional)

1 tablespoon olive oil

Lime wedges for serving

Instructions
 

Preheat your oven to 375°F (190°C).

    Slice the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.

      In a skillet over medium heat, add olive oil and sauté the diced onion for about 3-4 minutes until translucent. Add garlic and cook for another minute until fragrant.

        Stir in the cumin, chili powder, smoked paprika, and diced tomatoes. Cook for 2 minutes until the mixture heats through.

          In a large mixing bowl, combine cooked brown rice, black beans, corn, shredded zucchini, and the sautéed onion-tomato mix. Add chopped cilantro if using. Season with salt and pepper to taste.

            Spoon the mixture into each bell pepper until well filled. If using, sprinkle shredded cheese on top of each filled pepper.

              Pour a small amount of water into the bottom of the baking dish to create steam and cover the dish with aluminum foil.

                Bake in the preheated oven for 30-35 minutes. Remove the foil for the last 10 minutes to allow the tops to brown slightly.

                  Once cooked, let the peppers cool for a few minutes before serving. Serve hot with lime wedges on the side for squeezing over the tops.

                    Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4