Bell Pepper Bonanza Hearty Rice Bean Stuffed Peppers
Table of Contents
- Recipe Introduction
- Ingredients & Equipment for Bangin' Stuffed Bell Peppers with Rice
- Bell Pepper Bonanza: Hearty Rice & Bean Stuffed Peppers With Rice
- Prep Steps: Getting Your Ducks in a Row
- Step-by-Step: Let's Get Stuffing!
- Pro Tips: Elevate Your Pepper Game
- Recipe Notes for Bell Pepper Bonanza: Hearty Rice & Bean Stuffed Peppers
- Frequently Asked Questions
- 📝 Recipe Card
Recipe Introduction
Quick Hook
Fancy some Stuffed Bell Peppers with Rice that'll knock your socks off? Honestly, this isn't your nan's bland recipe. It is pure flavour! We're talking Tex-Mex vibes packed into a vibrant bell pepper.
Brief Overview
Stuffed Peppers With Rice is a dish with humble origins, morphed with cultural twists across the globe. This version is a weeknight winner.
It’s easy peasy and ready in just over an hour. This recipe makes four generous servings. Think Home Cooking at its finest.
Main Benefits
These Healthy Stuffed Bell Peppers are packed with fiber and plant based protein. It is great for those watching their waistline.
Stuffed Peppers Healthy is amazing for a cozy family dinner or a casual get-together. What makes this recipe special? It is totally customisable to your taste!
Let's Talk Ingredients
Alright, so you're thinking about making some awesome Stuffed Bell Peppers with Rice , yeah? Trust me, it's easier than putting up IKEA furniture.
Seriously. The list looks long, but it's mostly cupboard staples. This is going to become a new favourite Rice Dinner .
You'll need four bell peppers. Any colour goes. A mix looks pretty, though! Grab an onion, some garlic, tinned tomatoes, black beans, kidney beans, sweetcorn, rice, and salsa.
Don't forget your spices. Chili powder, cumin, smoked paprika, salt, and pepper are the MVPs. For the topping, cheese is optional, or vegan alternative cheese if you choose the Vegan Stuffed Peppers version!.
I once used some fancy smoked cheddar. Oh my gosh! It was so good! Now, let’s talk about how to bring it all together for an unforgettable Bell Pepper Recipe .
Right, equipment time. A big pan, a baking dish, and your trusty knife and chopping board. Standard kit, really. Nothing fancy required.
We're not entering MasterChef, are we? So, ready to give these Easy Stuffed Peppers a whirl? I promise it's worth it! Especially if you're after some tasty Tex-Mex Stuffed Peppers !
Ingredients & Equipment for Bangin' Stuffed Bell Peppers with Rice
Right, let's talk about what you'll need. Honestly, making these Stuffed Peppers With Rice is easier than finding decent parking in London.
Trust me, it's home cooking at its finest. Let's break it down, yeah?
Main Players The Ingredient Lineup
For the actual Bell Pepper Recipe :
- You'll need 4 large bell peppers. About 800g total. Red, yellow, green mix it up. Makes it look all fancy, doesn’t it?
- 1 tablespoon of olive oil. That's 15 ml . Quality olive oil is worth it.
- 1 medium yellow onion, chopped. Should weigh around 150g .
- 2 cloves of garlic, minced. That’s roughly 6g . Use fresh if you can.
The Heart of the Rice Dinner - The Filling Squad:
- 1 can ( 425g ) of black beans, rinsed. Rinsing is key, mate.
- 1 can ( 425g ) of kidney beans, also rinsed. We're going for a bean bonanza.
- 1 can ( 425g ) of diced tomatoes, undrained.
- 1 cup of cooked long grain rice (about 175g ). Basmati works a treat. Day-old rice? Even better.
- 1 cup of frozen corn kernels (around 150g ). Straight from the freezer.
- 1/2 cup salsa ( 120g ). Mild, medium, hot, whatever tickles your fancy. This is where we add some Tex-Mex! Hello Tex-Mex Stuffed Peppers .
- 1 teaspoon chili powder ( 5ml ). Feel free to experiment here.
- 1/2 teaspoon ground cumin ( 2.5ml ). Gives it that warm, earthy vibe.
- 1/4 teaspoon smoked paprika ( 1.25ml ). Adds a lovely smoky depth.
- Salt and pepper. To taste. Obviously.
Optional Cheese Topping:
- 1 cup shredded cheddar cheese ( 100g ). Or a good vegan alternative if you're going for Vegan Stuffed Peppers .
Seasoning - The Secret Sauces
Don't skimp on the seasoning, yeah? Chili powder, cumin, and smoked paprika are your friends. This combo is what makes these Healthy Stuffed Bell Peppers pop! No smoked paprika? A pinch of regular paprika will do in a pinch.
The Toolkit What You'll Need
- A large skillet or saucepan. For sautéing the onion and garlic.
- A 9x13 inch baking dish ( 23x33cm ). For baking the Stuffed Peppers With Rice .
- A knife and cutting board. Obvs.
- Measuring cups and spoons. Get the amounts right!
These Easy Stuffed Peppers don't require loads of fancy gear. A good skillet and a baking dish are your best mates.
You got this! If you are looking for Stuffed Peppers Healthy this recipe is really awesome!
Bell Pepper Bonanza: Hearty Rice & Bean Stuffed Peppers With Rice
These Stuffed Peppers With Rice are like a warm hug. Honestly, they're so easy to make, even if you're more of a microwave meal kinda person.
They're perfect for a weeknight Rice Dinner . Think Tex-Mex Stuffed Peppers meets Healthy Stuffed Bell Peppers . Plus, they're pretty versatile.
You can easily make them Vegan Stuffed Peppers or add meat if you're feeling carnivorous. Ready to give it a go?
Prep Steps: Getting Your Ducks in a Row
Mise en place, darling! Before you even think about turning on the hob, get everything chopped and measured. Trust me; it saves a headache later.
It all begins with good Home Cooking . Chop 1 medium yellow onion and mince 2 cloves of garlic. Open and drain one 425g can of black beans, and one 425g can of kidney beans.
Having all your ingredients ready is essential.
step-by-step: Let's Get Stuffing!
Here's the lowdown on how to make these Easy Stuffed Peppers !
- Preheat your oven to 375° F ( 190° C) .
- Halve 4 bell peppers lengthwise and scoop out those pesky seeds. Nobody wants those, right?
- Sauté the chopped onion in 1 tablespoon of olive oil until soft, about 5 minutes . Add garlic and cook for 1 minute more. Your kitchen should smell amazing right now!
- Mix the cooked onion and garlic with one 425g can of diced tomatoes, 175g of cooked rice, 150g of frozen corn, 120g of salsa, 5ml of chili powder, 2.5ml of cumin, 1.25ml smoked paprika, salt, and pepper.
- Spoon the filling into the pepper halves, packing it in nicely.
- Pop the stuffed peppers in a baking dish with about 1cm of water at the bottom.
- Bake for 35- 40 minutes , until the peppers are tender.
- Sprinkle with 100g cheese for the last 5 minutes if desired.
Pro Tips: Elevate Your Pepper Game
Want to take these Stuffed Peppers Healthy to the next level? Don't overcook the peppers; they should be tender but not mushy.
Leftover rice is your friend! And if you’re feeling adventurous, a squeeze of lime at the end adds a zing that’ll make your taste buds sing.
This Bell Pepper Recipe is a winner.
Recipe Notes for Bell Pepper Bonanza: Hearty Rice & Bean Stuffed Peppers
Right then, let's dive into some extra bits and bobs about these smashing Stuffed Peppers with Rice . Honestly, even I mess up sometimes in home cooking , so these tips should help you avoid any kitchen catastrophes! I mean, who hasn't had a slight "incident" with a rogue spice jar? Wink, wink!
Let's turn those Bell Pepper Recipe into something truly special!
Serving Suggestions: Make 'Em Look Fancy!
Presentation matters, doesn't it? Plating is key!
Pop your Stuffed Peppers With Rice on a bed of shredded lettuce. This looks well fancy. A dollop of sour cream (or even better, a quick guac!) on top never hurts.
Trust me.
For sides, I'd go with something light. A simple green salad with a lime vinaigrette does the trick. And obviously , some tortilla chips for scooping up any escaped filling.
Storage Tips: Keepin' it Fresh
Nobody wants manky leftovers, right?
Keep any leftover Healthy Stuffed Bell Peppers in the fridge. They'll be good for up to 3 days in a sealed container.
Freezing is an option, but the texture might change slightly. Wrap each pepper individually in cling film, then pop them in a freezer bag.
They'll keep for about 2 months . Reheat in the oven cover with foil to stop them from drying out.
Variations: Shake Things Up!
Fancy a change? Me too!
Vegan Stuffed Peppers? Easy peasy! Ditch the cheese or use a vegan alternative. Make sure your salsa's vegan friendly too. Boom. Done.
Tex-Mex Stuffed Peppers meatier? Chuck in some cooked ground beef or turkey. Honestly, anything goes! I think I'll try this one next time.
Nutrition Basics: Good for You!
These aren't just tasty, they're actually pretty good for you!
Each serving is roughly 350-400 calories. Loads of fibre and protein.
Packed with vitamins from the peppers, tomatoes, and corn. Healthy Stuffed Bell Peppers are a great way to sneak in some extra veggies.
So there you have it! Easy Stuffed Peppers are a winner for a mid-week rice dinner , I hope you have as much fun making these as I did.
Don't be afraid to experiment and make them your own. Happy cooking, my lovely's!
Frequently Asked Questions
Can I make Stuffed Bell Peppers with Rice ahead of time? Like, prepping on a Sunday for the week?
Absolutely! You can prep these ahead of time. Simply stuff the peppers and keep them covered in the fridge for up to 2 days before baking. When you're ready, pop them in the oven they might need a few extra minutes of cooking time.
This makes them perfect for a "batch cooking Sunday", a bit like your own ready meal prep!
Help! My Stuffed Bell Peppers with Rice are watery. What did I do wrong, and how do I fix it?
A watery filling is a common issue. Make sure you drain your beans and tomatoes really well before mixing the filling. You can also sauté the filling mixture for a few minutes on the stovetop to reduce excess moisture before stuffing the peppers.
A little cornstarch mixed in can also help soak up excess water - think of it as a culinary "blotting paper"!
What's the best way to store leftover Stuffed Bell Peppers with Rice, and how long will they last?
Leftover stuffed peppers are great for lunch the next day! Store them in an airtight container in the fridge for up to 3-4 days. You can reheat them in the microwave, oven, or even air fryer until heated through. Just like a good cheese, they seem to taste better the next day!
Can I freeze Stuffed Bell Peppers with Rice? Are they still scrummy after a stint in the freezer?
Yes, you can! For best results, freeze the stuffed peppers before baking. Wrap each pepper individually in cling film, then place them in a freezer safe bag or container. They'll last for up to 2-3 months.
Thaw them in the fridge overnight before baking as directed, adding a few extra minutes of cooking time to ensure they're heated through. Freezing before baking is ideal; the pepper texture can suffer a bit if freezing after.
I'm trying to eat healthier. Are there any easy ways to make these Stuffed Bell Peppers with Rice more nutritious?
Absolutely! Swap white rice for brown rice or quinoa for extra fibre and nutrients. Load up on veggies like zucchini, spinach, or mushrooms in the filling. You can also use lean ground turkey or chicken instead of leaving them vegetarian. Or how about using a lower fat cheese if you're watching your "waistline"?
I want to make these Stuffed Bell Peppers with Rice but I only have Green Bell Peppers. Can I still make the recipe?
Yes you can! While red, yellow, and orange bell peppers are sweeter, green bell peppers have a more bitter flavour. They will still taste fantastic when stuffed, or you could even roast the green peppers prior to stuffing to bring out more of their flavour.
Remember, the most important thing is that you have fun in the kitchen!
Bell Pepper Bonanza Hearty Rice Bean Stuffed Pep
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 375 |
|---|---|
| Fat | 7.5g |
| Fiber | 17.5g |