Vegetable Stuffed Peppers

Vegetable Stuffed Peppers are a delightful and colorful dish filled with a savory mixture of rice, beans, and spices, making them both hearty and nutritious. This Halal American dinner option is perfect for a family meal or a cozy dinner for two.

Ingredients

• 2 large bell peppers - any color
• 1/2 cup cooked brown rice
• 1/2 cup canned black beans, rinsed and drained
• 1/4 cup corn kernels, fresh or frozen
• 1/4 cup diced tomatoes (canned or fresh)
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt - to taste
• Black pepper - to taste
• 1 tablespoon olive oil
• 1/4 cup shredded cheese (optional)
• Fresh cilantro - for garnish (optional)

Steps

1. Preheat the oven to 190°C (375°F).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
3. In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent, about 3-4 minutes.
4. Stir in the cooked brown rice, black beans, corn, diced tomatoes, cumin, paprika, salt, and black pepper. Cook for another 5 minutes until heated through.
5. Remove the skillet from heat and stuff each bell pepper with the vegetable mixture, pressing down gently to pack it in.
6. If desired, sprinkle shredded cheese on top of the stuffed peppers.
7. Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender.
8. Once done, remove from the oven and let cool for a few minutes. Garnish with fresh cilantro before serving.

Nutrition

• Calories: 290
• Protein: 10 g
• Carbs: 50 g
• Fiber: 12 g
• Sugar: 5 g
• Sodium: 350 mg
• Cholesterol: 10 mg
• Total Fat: 7 g
• Saturated Fat: 2 g
• Unsaturated Fat: 5 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and minerals from the peppers and vegetables.
• High in fiber, promoting digestive health.

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