Stuffed Bell Peppers

easy Stuffed Bell Peppers with Rice and Veggies recipe!

Ingredients:

4 large bell peppers (any color)

1 cup cooked rice (white or brown)

1 tbsp olive oil

1/2 onion, finely chopped

1 small zucchini, diced

1 small carrot, grated

1/2 cup corn (fresh, canned, or frozen)

1/2 cup black beans (optional)

1 can (14.5 oz) diced tomatoes, drained

1/2 cup tomato sauce

1 tsp garlic powder

1 tsp onion powder

1 tsp Italian seasoning

1/2 tsp smoked paprika (optional)

1/2 tsp salt

1/2 tsp black pepper

1 cup shredded cheese (cheddar, mozzarella, or Mexican blend)

Fresh parsley or cilantro for garnish

Instructions:

1. Preheat oven to 375°F (190°C). Lightly grease a baking dish.

2. Prepare bell peppers: Slice the tops off the peppers, remove seeds and membranes. Lightly brush with olive oil.

3. Sauté veggies: Heat olive oil in a skillet over medium heat. Add onion, zucchini, and carrot. Sauté for 3-4 minutes.

4. Mix filling: Stir in corn, black beans (if using), diced tomatoes, tomato sauce, cooked rice, and seasonings. Cook for another 2-3 minutes, then remove from heat.

5. Stuff the peppers: Spoon the filling into each bell pepper, packing them tightly.

6. Bake: Place the stuffed peppers in the baking dish. Cover with foil and bake for 30-35 minutes.

7. Add cheese: Remove foil, sprinkle cheese on top, and bake uncovered for another 10 minutes until melted.

8. Garnish & serve: Sprinkle with fresh parsley or cilantro and serve hot.

Optional Variations:

Add chopped mushrooms for extra texture.

Spice it up with red pepper flakes or diced jalapeños.

Swap tomato sauce for enchilada sauce for a Mexican twist.