Welcome back to the channel! Today, I’m sharing a vibrant and delicious recipe for Stuffed Bell Peppers Vegetarian Style that’s perfect for anyone looking to enjoy a hearty, plant-based meal. These colorful bell peppers are loaded with a flavorful mix of wild rice, black beans, tomatoes, corn, and warm spices, then topped with gooey melted cheese for a comforting and satisfying dish. Whether you’re preparing dinner for the family or meal-prepping for the week, this recipe is as easy as it is delicious. Stay tuned, and let’s get cooking!
In this video, you’ll learn how to create Vegetarian Stuffed Bell Peppers, a delicious and colorful dish perfect for a wholesome weeknight dinner or meal prep. The video begins by showcasing the vibrant bell peppers, which are prepared by cutting off the tops, removing the seeds and membranes, and blanching them briefly to ensure they are tender yet sturdy enough to hold the flavorful filling.
Next, the video dives into preparing the filling, starting with sautéing aromatic ingredients like garlic, red onion, and jalapeño for a touch of heat (optional). You’ll see how to season the filling with a medley of warm spices, including chili powder, cumin, coriander, and smoked paprika, creating a bold and savory base. Frozen corn, black beans, and diced tomatoes are then added to create a hearty, nutritious mixture that’s full of texture and flavor.
Once the filling is ready, you’ll watch how to carefully assemble the stuffed bell peppers. The bottom layer is filled with fluffy wild rice, which provides a satisfying base, while the top layer is packed with the seasoned vegetable and bean mixture. The stuffed peppers are then generously topped with a blend of shredded Monterey Jack and cheddar cheese, which melts beautifully in the oven, creating a gooey, golden crust.
To ensure the peppers don’t stick to the casserole dish, a thin layer of tomato sauce is spread across the bottom before arranging the peppers. The video shows the peppers baking in the oven at 375°F for approximately 45 minutes, during which the cheese becomes perfectly bubbly and the peppers cook to tender perfection.
The final reveal showcases the stunning stuffed bell peppers, each one bursting with flavor and color. The melted cheese, paired with the rich, savory filling, makes this dish a guaranteed crowd-pleaser. The video wraps up with plating and serving suggestions, offering tips on how to pair the dish with a fresh side salad or bread for a complete meal.
Whether you’re looking for a vegetarian main course or a fun and creative way to use up fresh produce, this recipe is easy to follow and packed with nutritious, delicious ingredients. By the end of the video, you’ll feel confident recreating this dish at home, ready to impress your family or guests!
Instructions
Ingredients (Serves 6)
- 6 large bell peppers (any color)
- 1 jalapeño pepper, finely chopped (optional)
- 3 cloves garlic, minced
- 1 medium red onion, diced
- 1 cup frozen corn
- 1 cup cooked wild rice
- 1 cup canned black beans, rinsed and drained
- 1 cup canned diced tomatoes
- 1 cup tomato sauce, divided
- 1 teaspoon cayenne pepper (optional)
- 1 teaspoon red pepper flakes (optional)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon coriander
- 1 teaspoon smoked paprika
- Salt, to taste
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
Step-by-Step Instructions
- Prep the Bell Peppers:
- Rinse and clean the bell peppers. Cut off the tops and remove the seeds and membranes.
- Blanch the Peppers:
- Heat a large pot of salted water to a boil. Add the bell peppers and blanch for 3 minutes. Remove and set aside.
- Make the Filling:
- In a skillet, sauté garlic, red onion, and jalapeño (if using) until fragrant and translucent.
- Add the spices: cayenne, chili powder, cumin, coriander, paprika, and salt. Stir well.
- Add diced tomatoes, tomato sauce (reserving some for the baking dish), black beans, and corn. Simmer for 5 minutes.
- Prepare the Baking Dish:
- Spread a thin layer of tomato sauce on the bottom of a casserole dish to prevent sticking.
- Stuff the Peppers:
- Layer the bottom half of each pepper with wild rice, pressing down gently.
- Fill the rest of the peppers with the cooked vegetable and bean mixture.
- Top with Cheese:
- Sprinkle Monterey Jack and cheddar cheese generously over the stuffed peppers.
- Bake:
- Place the stuffed peppers in the casserole dish and bake in a preheated oven at 375°F for 45 minutes, or until the peppers are tender and the cheese is golden and bubbly.
- Serve:
- Let the peppers cool slightly before serving. Garnish with fresh herbs if desired, and enjoy!
These stuffed bell peppers are packed with flavor and perfect for any occasion. Let me know how yours turn out! 🌟