| Prep: 20 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 315 | 13g | 5g | 40g |
| sugars | fibre | protein | salt |
| 6g | 7g | 12g | 0.6g |
The Inspiration Behind Stuffed Bell Peppers with Ricebeans
A dish that I hold dear to my heart and always keen on preparing is the Stuffed Bell Peppers with Ricebeans; a hearty, nutrition-packed delight that carries strong influences from my dual backgrounds. My Seattle upbringing introduced me to an array of colorful vegetables and sustainable ingredients that the Pacific Northwest offered and provided while my deep-rooted Japanese heritage inspired me to add a creative twist to traditional recipes, making each meal an adventure for the tongue.
Now, imagine those flavors merging perfectly while you make some room for health benefits. The vibrantly hued bell peppers for instance, are loaded with vital vitamins, especially C, and antioxidants that support overall health.
Exploring the Stuffed Bell Peppers with Ricebeans
The beauty of the Stuffed Bell Peppers with Ricebeans lies in its astonishing simplicity and its remarkable adaptability. It can be as colorful as you want with red, yellow, or green bell peppers; and is open to adaptation just like your favorite stuffed bell pepper recipe. Spice it up with chili for those who like it hotter while others might prefer a milder variant. No matter how you prefer your it, this delightful and sumptuous dish never fails to light up the dining table.
Stuffed Bell Peppers with Ricebeans can be a wholesome comforting meal on their own thanks to the rich blend of rice, kidney beans, and cheese stuffed beautifully into the bell peppers which are then baked to tenderness. Its robust and earthy flavors will tantalizingly satisfy your tastebuds. Having said that, this versatile dish would also complement a wider meal. Imagine it served with a crisp Caesar salad or perhaps a succulent grilled chicken.
This Stuffed Bell Peppers with Ricebeans recipe brings together a delightful mix of flavors and attentively chosen ingredients, fortified with vitamins and minerals, perfect for dinner, lunch, potluck or any occasion that you’d like to prepare something special, hearty, and wholesome.
What You’ll Need
- 6 large bell peppers, any color
- 1 cup of uncooked white rice
- 2 cups of water
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 15-oz can of kidney beans, drained and rinsed
- 1 cup canned diced tomatoes
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 teaspoon of chili powder
- 1/2 teaspoon of cumin
- 2 cups of shredded cheddar cheese
- 2 tablespoons of olive oil
Method
Step One
Preheat your oven to 375 degrees F (190 degrees C). Take the bell peppers and cut off the tops, then remove the seeds and membrane. Set the peppers aside, you will need them later.
Step Two
In a medium saucepan, combine the rice and water. Bring to a boil, then reduce the heat to low, cover the pan, and let it simmer until the rice is tender and water absorbed. This will take about 20 minutes.
Step Three
While the rice is cooking, heat the olive oil in a skillet over medium heat. Add the chopped onion and cook until it is softened and transparent. Add the minced garlic and cook it for another minute.
Step Four
Add the drained kidney beans, diced tomatoes, salt, black pepper, chili powder, and cumin to the skillet with the onions and garlic. Stir well to combine and let it cook for another 5 minutes.
Step Five
After the rice is done, add it to the skillet with the vegetable and bean mixture. Stir well until everything is combined.
Step Six
Fill each bell pepper with the rice and vegetable mixture. Top each pepper with a generous amount of shredded cheddar cheese.
Step Seven
Place the filled peppers on a baking sheet and expose them to the preheated oven. Bake for about 25 minutes, or until the bell peppers are tender and the cheese is melted and bubbly.
Step Eight
Remove the peppers from the oven and let them cool for a few minutes before serving. Enjoy your Stuffed Bell Peppers with Ricebeans!
