Stuffed Peppers Rice

Stuffed Peppers Rice is a vibrant and hearty dish that combines colorful bell peppers filled with a savory mixture of rice, vegetables, and spices. This dairy-free delight is not only satisfying but also a feast for the eyes, making it perfect for any meal.

Ingredients

• 2 large bell peppers (any color) - 300g
• 1 cup cooked brown rice - 185g
• 1 small onion, diced - 70g
• 1 clove garlic, minced - 3g
• 1 medium tomato, diced - 120g
• 1/2 cup black beans, drained and rinsed - 120g
• 1/2 cup corn kernels (fresh or frozen) - 75g
• 1 teaspoon ground cumin - 2g
• 1 teaspoon smoked paprika - 2g
• Salt - to taste
• Pepper - to taste
• 2 tablespoons olive oil - 30ml
• Fresh cilantro (for garnish) - optional

Steps

1. Preheat the oven to 180°C (350°F).
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. In a skillet, heat olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.
4. Stir in the diced tomato, black beans, corn, ground cumin, smoked paprika, salt, and pepper. Cook for an additional 5 minutes, mixing well.
5. In a large bowl, combine the cooked brown rice with the sautéed vegetable mixture. Mix until well combined.
6. Stuff each bell pepper with the rice mixture, packing it down gently.
7. Place the stuffed peppers upright in a baking dish and cover with aluminum foil.
8. Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 5-10 minutes until the peppers are tender.
9. Remove from the oven and let cool slightly. Garnish with fresh cilantro if desired before serving.

Nutrition

• Calories: 350
• Protein: 9 g
• Carbs: 60 g
• Fiber: 12 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• High in fiber, which aids digestion.
• Rich in vitamins A and C from the bell peppers and tomatoes.

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