Name: Classic Veggie-Stuffed Peppers
Ingredients: Bell Peppers: 6 large bell peppers, any color (red, yellow, orange, or green) – These form the edible bowls for our flavorful filling. Choose firm, evenly shaped peppers for the best presentation and stability.; Cooked Rice: 1 ½ cups cooked rice (white or brown) – Rice provides a hearty base for the stuffing, adding texture and substance. Brown rice offers a nuttier flavor and more fiber. Make sure the rice is cooked and slightly cooled before using.; Onion: 1 medium yellow onion, diced – Onions are a foundational flavor builder, adding a savory depth to the filling. Diced onions cook down and become sweet and aromatic.; Carrots: 2 medium carrots, diced – Carrots contribute sweetness and a vibrant color to the filling, as well as a slightly firm texture that contrasts nicely with the softer peppers and rice.; Celery: 2 stalks celery, diced – Celery adds a subtle herbaceous note and a pleasant crunch to the stuffing. It complements the other vegetables and enhances the overall flavor profile.; Zucchini: 1 medium zucchini, diced – Zucchini adds a mild, slightly sweet flavor and a tender texture to the filling. It blends well with other vegetables and adds moisture to the stuffing.; Corn: 1 cup frozen or canned corn kernels, drained – Corn brings a pop of sweetness and a juicy texture to the filling. Frozen corn is ideal, but canned corn, well-drained, works in a pinch.; Black Beans: 1 can (15 ounces) black beans, rinsed and drained – Black beans add protein and fiber to the dish, making it more satisfying and nutritionally balanced. They also contribute a slightly earthy flavor.; Tomato Sauce: 1 (15 ounce) can tomato sauce – Tomato sauce provides moisture and a rich, savory tomato flavor that ties all the filling ingredients together. It also creates a nice sauce around the peppers as they bake.; Italian Seasoning: 2 teaspoons Italian seasoning – This blend of herbs like oregano, basil, rosemary, and thyme adds a classic Italian flavor profile to the stuffed peppers, enhancing the overall taste.; Garlic Powder: 1 teaspoon garlic powder – Garlic powder provides a consistent garlic flavor throughout the filling, adding a savory and aromatic element.; Salt: 1 teaspoon salt, or to taste – Salt is essential for enhancing the flavors of all the ingredients. Seasoning the filling properly is key to a delicious final dish.; Black Pepper: ½ teaspoon black pepper, or to taste – Black pepper adds a subtle spice and depth of flavor. Freshly ground black pepper is always preferred for the best taste.; Olive Oil: 2 tablespoons olive oil – Olive oil is used for sautéing the vegetables, adding healthy fats and enhancing the flavor of the vegetables as they cook.; Shredded Cheese (Optional): ½ cup shredded mozzarella or Parmesan cheese – Cheese adds a melty, savory topping to the stuffed peppers. Mozzarella provides a mild, melty texture, while Parmesan offers a sharper, saltier flavor. This is optional for vegan or dairy-free diets.; Fresh Parsley (Optional): Chopped fresh parsley, for garnish – Fresh parsley adds a vibrant green color and a fresh, herbaceous finish to the dish. It’s a lovely garnish that enhances the presentation.

Ingredients

Bell Peppers: 6 large bell peppers, any color (red, yellow, orange, or green) – These form the edible bowls for our flavorful filling. Choose firm, evenly shaped peppers for the best presentation and stability.
Cooked Rice: 1 ½ cups cooked rice (white or brown) – Rice provides a hearty base for the stuffing, adding texture and substance. Brown rice offers a nuttier flavor and more fiber. Make sure the rice is cooked and slightly cooled before using.
Onion: 1 medium yellow onion, diced – Onions are a foundational flavor builder, adding a savory depth to the filling. Diced onions cook down and become sweet and aromatic.
Carrots: 2 medium carrots, diced – Carrots contribute sweetness and a vibrant color to the filling, as well as a slightly firm texture that contrasts nicely with the softer peppers and rice.
Celery: 2 stalks celery, diced – Celery adds a subtle herbaceous note and a pleasant crunch to the stuffing. It complements the other vegetables and enhances the overall flavor profile.
Zucchini: 1 medium zucchini, diced – Zucchini adds a mild, slightly sweet flavor and a tender texture to the filling. It blends well with other vegetables and adds moisture to the stuffing.
Corn: 1 cup frozen or canned corn kernels, drained – Corn brings a pop of sweetness and a juicy texture to the filling. Frozen corn is ideal, but canned corn, well-drained, works in a pinch.
Black Beans: 1 can (15 ounces) black beans, rinsed and drained – Black beans add protein and fiber to the dish, making it more satisfying and nutritionally balanced. They also contribute a slightly earthy flavor.
Tomato Sauce: 1 (15 ounce) can tomato sauce – Tomato sauce provides moisture and a rich, savory tomato flavor that ties all the filling ingredients together. It also creates a nice sauce around the peppers as they bake.
Italian Seasoning: 2 teaspoons Italian seasoning – This blend of herbs like oregano, basil, rosemary, and thyme adds a classic Italian flavor profile to the stuffed peppers, enhancing the overall taste.
Garlic Powder: 1 teaspoon garlic powder – Garlic powder provides a consistent garlic flavor throughout the filling, adding a savory and aromatic element.
Salt: 1 teaspoon salt, or to taste – Salt is essential for enhancing the flavors of all the ingredients. Seasoning the filling properly is key to a delicious final dish.
Black Pepper: ½ teaspoon black pepper, or to taste – Black pepper adds a subtle spice and depth of flavor. Freshly ground black pepper is always preferred for the best taste.
Olive Oil: 2 tablespoons olive oil – Olive oil is used for sautéing the vegetables, adding healthy fats and enhancing the flavor of the vegetables as they cook.
Shredded Cheese (Optional): ½ cup shredded mozzarella or Parmesan cheese – Cheese adds a melty, savory topping to the stuffed peppers. Mozzarella provides a mild, melty texture, while Parmesan offers a sharper, saltier flavor. This is optional for vegan or dairy-free diets.
Fresh Parsley (Optional): Chopped fresh parsley, for garnish – Fresh parsley adds a vibrant green color and a fresh, herbaceous finish to the dish. It’s a lovely garnish that enhances the presentation.

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Instructions

Preheat Oven and Prepare Peppers: Preheat your oven to 375°F (190°C). While the oven is preheating, let’s get the bell peppers ready. Carefully wash the bell peppers under cool running water to remove any dirt or residue. Using a sharp knife, slice each bell pepper lengthwise from stem to bottom. Remove the seeds and membranes from inside each pepper half. It’s important to remove all the seeds and white membranes to avoid any bitterness and create a clean space for the filling. Set the pepper halves aside.
Sauté Aromatics and Vegetables: Heat olive oil in a large skillet over medium heat. Once the oil is shimmering and hot, add the diced onion, carrots, and celery to the skillet. Sauté these vegetables for about 5-7 minutes, stirring occasionally, until they begin to soften and the onions become translucent. Sautéing these vegetables first brings out their natural sweetness and softens them, ensuring they cook properly in the oven and contribute to a flavorful filling base.
Add Remaining Vegetables and Seasonings: Add the diced zucchini to the skillet and continue to sauté for another 3-5 minutes, until the zucchini is slightly softened but still holds its shape. Then, stir in the corn, black beans, tomato sauce, Italian seasoning, garlic powder, salt, and black pepper. Mix everything together well to ensure all the vegetables are coated in the tomato sauce and seasonings. Bring the mixture to a gentle simmer and let it cook for about 5 minutes, allowing the flavors to meld together. Simmering helps to deepen the flavors and create a cohesive and delicious filling.
Combine Filling Ingredients: Remove the skillet from the heat. Stir in the cooked rice into the vegetable mixture. Mix thoroughly to combine all the ingredients and ensure the rice is evenly distributed throughout the filling. Taste the filling and adjust seasoning if needed. You might want to add a little more salt, pepper, or Italian seasoning to your preference. This step is crucial for ensuring the filling is flavorful and well-seasoned before stuffing the peppers.
Stuff the Bell Peppers: Arrange the bell pepper halves in a baking dish. You can lightly grease the baking dish to prevent sticking, although this is usually not necessary. Spoon the vegetable and rice filling generously into each bell pepper half, mounding it slightly on top. Don’t be afraid to pack the filling in firmly. Ensure each pepper half is filled to the brim with the flavorful mixture.
Bake the Stuffed Peppers: Pour about ½ cup of water into the bottom of the baking dish. This creates a bit of steam in the oven, which helps the peppers cook through and stay moist. Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 30 minutes. Covering with foil helps to steam the peppers and prevents them from drying out while they bake.
Add Cheese (Optional) and Finish Baking: Remove the foil from the baking dish. If using cheese, sprinkle the shredded mozzarella or Parmesan cheese evenly over the top of the stuffed peppers. Return the baking dish to the oven and bake uncovered for another 15-20 minutes, or until the bell peppers are tender-crisp and the cheese is melted and lightly golden brown (if using). Baking uncovered allows the peppers to soften slightly and the cheese to melt beautifully.
Rest and Serve: Remove the baking dish from the oven and let the stuffed peppers rest for about 5-10 minutes before serving. This allows the filling to set slightly and the peppers to cool down enough to handle. Garnish with fresh chopped parsley, if desired, for a pop of freshness and color. Serve hot and enjoy these delicious and healthy classic veggie-stuffed peppers!

Nutrition

Serving Size: one normal portion
Calories: 400
Fiber: 10