When it comes to satisfying family meals, stuffed bell peppers stand out as a beloved classic. These vibrant, mini peppers filled with seasoned rice offer a delightful combination of flavors and textures that even the pickiest of eaters will appreciate. I recently tried this recipe on a cozy weekend evening, and it was an absolute hit. The aroma wafting through the kitchen was enough to draw everyone in, eagerly awaiting the first bite. The sweet, tender peppers combined with the savory, aromatic rice stuffing created a dish that was both comforting and exciting. My family loved it so much that requests for this dish have already been made for our next family gathering.
Ingredients
To create these delicious stuffed mini bell peppers, you will need the following ingredients:
- 10-12 mini bell peppers
- 1 cup of cooked rice (preferably jasmine or basmati for their fragrant qualities)
- 1 tablespoon of olive oil
- 1 medium onion, finely chopped
- 2 cloves of garlic, minced
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- 1/2 teaspoon of chili powder (optional, for a bit of heat)
- 1 can (14 oz) of diced tomatoes, drained
- 1/2 cup of cooked black beans
- 1/4 cup of corn kernels
- 1/2 cup of shredded cheese (cheddar or mozzarella work well)
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
Follow these steps to create your delicious stuffed bell peppers:
- Preheat your oven to 375°F (190°C).
- Wash the mini bell peppers and slice off the tops. Remove the seeds and membranes to create hollow vessels for the filling.
- In a skillet over medium heat, add the olive oil. Once heated, sauté the onions until they become translucent, about 5 minutes.
- Add the minced garlic, cumin, paprika, and chili powder to the skillet. Stir for about 1 minute until the spices become fragrant.
- Mix in the cooked rice, diced tomatoes, black beans, and corn. Stir well to combine all ingredients thoroughly.
- Season the mixture with salt and pepper to taste. Allow it to cook for an additional 5 minutes to let the flavors meld together.
- Carefully spoon the rice mixture into each mini bell pepper, filling them generously.
- Place the stuffed peppers in a baking dish. Sprinkle a little shredded cheese on top of each pepper.
- Bake in the preheated oven for 20-25 minutes, or until the peppers are tender and the cheese is melted and bubbly.
- Remove from the oven and let them cool slightly before serving. Garnish with fresh cilantro for an added burst of flavor and color.
Nutrition Facts
This recipe serves approximately 4 people. Each serving contains about 250 calories. These values are approximate and may vary based on specific ingredients used and portion sizes.
Preparation Time
Preparing these stuffed mini bell peppers is straightforward and takes approximately 15 minutes for preparation and 25 minutes for cooking, totaling around 40 minutes from start to finish.
How to Serve
These stuffed mini bell peppers can be served in numerous ways to suit different occasions:
- As a delightful appetizer at a dinner party or gathering.
- As a main course, paired with a simple side salad or roasted vegetables.
- Alongside grilled meats for a hearty meal.
- With a dollop of sour cream or a drizzle of hot sauce for added flavor.
- In a meal prep box for a convenient and nutritious lunch option.
Additional Tips
- Choose the right peppers: Opt for fresh, firm mini bell peppers that are brightly colored for the best results.
- Customize the filling: Feel free to add other ingredients like diced chicken, cooked quinoa, or chopped spinach to the rice mixture for added nutrition and flavor.
- Cheese variations: Experiment with different types of cheese such as feta, goat cheese, or Monterey Jack for a unique twist.
- Make it ahead: You can prepare the filling a day in advance, store it in the refrigerator, and stuff the peppers just before baking.
- Double the recipe: If you’re expecting a large crowd, simply double the ingredients and use a larger baking dish to accommodate more peppers.
FAQ Section
1. Can I use large bell peppers instead of mini ones?
Yes, you can use large bell peppers if you prefer. Simply follow the same steps, but increase the baking time by about 10 minutes to ensure the larger peppers are thoroughly cooked.
2. Can I make this recipe vegan?
Absolutely! To make it vegan, simply omit the cheese or use a plant-based cheese alternative. Ensure that any additional ingredients you add are also plant-based.
3. How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave before serving.
4. Can I freeze stuffed bell peppers?
Yes, you can freeze them. Allow the peppers to cool completely, then wrap them tightly in plastic wrap or aluminum foil. Place them in a freezer-safe container and freeze for up to 2 months. Thaw in the refrigerator before reheating.
5. What can I serve with stuffed bell peppers?
Stuffed bell peppers pair well with a variety of sides such as a green salad, crusty bread, or steamed vegetables. You can also serve them with a light soup for a more substantial meal.