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Step into the vibrant culinary world of stuffed peppers, where color meets flavor and nutrition. This delightful dish, Colorful Stuffed Sweet Peppers Delight, offers a feast for both the eyes and the palate, making it an exciting addition to any meal plan. With the growing trend of plant-based meals, this recipe is perfect for health-conscious individuals who refuse to compromise on taste. Stuffed peppers are versatile; they can be served as a main dish or a side, making them an excellent option for family dinners, potlucks, or meal prep.

Stuffed Sweet Peppers with Rice

Explore the vibrant and flavorful world of Colorful Stuffed Sweet Peppers Delight! This enticing recipe combines sweet bell peppers, jasmine rice, black beans, and aromatic herbs, creating a nutritious and visually stunning dish perfect for any occasion. Easy to prepare, versatile, and packed with health benefits, these stuffed peppers can be served as a main course or side dish. Enjoy a delightful meal that is both wholesome and satisfying, inspiring you to get creative in the kitchen!
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Ingredients
  

4 large sweet bell peppers (any color)

1 cup uncooked jasmine rice

2 cups vegetable broth (or water)

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

1 cup corn kernels (fresh, frozen, or canned)

1 medium onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon smoked paprika

½ teaspoon salt

½ teaspoon black pepper

1 cup diced tomatoes (canned or fresh)

½ cup shredded cheese (cheddar or Monterey Jack)

Fresh cilantro or parsley for garnish

Olive oil for cooking

Instructions
 

Prepare the Rice: In a medium saucepan, bring the vegetable broth to a boil. Add the jasmine rice, reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed. Fluff with a fork and set aside.

    Prep the Peppers: While the rice is cooking, preheat your oven to 375°F (190°C). Carefully slice the tops off the sweet bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil and set them upright in a baking dish.

      Cook the Filling: In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute.

        Combine Ingredients: In the skillet, add the cooked rice, black beans, corn, diced tomatoes, cumin, chili powder, smoked paprika, salt, and black pepper. Stir well to combine and cook for another 2-3 minutes until everything is heated through. Remove from heat and mix in half of the shredded cheese.

          Stuff the Peppers: Carefully spoon the rice mixture into each bell pepper, packing the filling down gently. Top each pepper with the remaining shredded cheese.

            Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbly and golden.

              Garnish and Serve: Once done, remove from the oven and let cool for a few minutes. Garnish with freshly chopped cilantro or parsley before serving.

                Prep Time, Total Time, Servings: 15 mins | 55 mins | 4 servings