Rice Stuffed Bell Peppers (Print Version)

# Ingredients:

→ For the Peppers

01 - 4 large bell peppers (red, green, yellow, or orange)

→ For the Filling

02 - 1 cup cooked rice (white, brown, or wild)

03 - 1 tablespoon olive oil

04 - ½ cup diced onions

05 - 2 cloves garlic, minced

06 - ½ cup diced zucchini

07 - ½ cup diced mushrooms

08 - ½ cup canned diced tomatoes, drained

09 - ½ cup black beans or chickpeas, rinsed and drained

→ Seasonings

10 - 1 teaspoon paprika

11 - 1 teaspoon ground cumin

12 - ½ teaspoon salt

13 - ¼ teaspoon black pepper

→ Toppings

14 - ½ cup shredded mozzarella or cheddar cheese (optional)

15 - Fresh parsley or cilantro for garnish

# Instructions:

01 - Preheat oven to 375°F (190°C). Cut tops off peppers and remove seeds. Optional: Pre-bake for 10 minutes or blanch in boiling water for softer peppers.

02 - Heat olive oil and sauté onions and garlic. Add zucchini and mushrooms until tender. Stir in tomatoes, beans, and seasonings. Mix with cooked rice.

03 - Fill peppers with rice mixture. Place upright in baking dish. Add water or tomato sauce to dish bottom. Top with cheese if using.

04 - Cover with foil and bake 25-30 minutes. Uncover and bake 10 more minutes until cheese melts. Garnish with herbs and serve.

# Notes:

01 - Can be made ahead and refrigerated before baking

02 - Great for meal prep and leftovers

03 - Easily customizable with different grains or beans

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