If you are looking for a recipe to make with your leftover rice, then look no further! Stuffed bell peppers are a great way to get lots of veggies in one tasty dish using pantry staples!
Try out different proteins, veggies, and spices to make this recipe unique to you. Below is a vegetarian version using beans as the protein. Try it as is, or with your favorite protein, like chicken, ground turkey, or chorizo.
Prep time 15 min | Cook time 30 min | Total time 45 min | Yield: 6 servings of 1 stuffed pepper
- 1 cup dried brown rice (or 3 cups leftover cooked rice)
- 3 bell peppers
- 2 Tbsp oil (olive, canola, sunflower, etc.)
- 1 medium onion
- 3 cloves of garlic
- 1 15-oz can of diced tomatoes
- 2 15-oz cans of black beans, drained
- 1 15-oz can of corn, drained
- 1 tsp oregano
- 1 tsp cumin
- 1 pinch cayenne pepper
- ¼ tsp salt
- ½ tsp black pepper
- 4 oz cheese (cheddar, pepper jack, cheese blend – or your favorite cheese)
- Preheat oven to 350°F.
- If your rice is not already cooked, begin that first and prepare the rest of the ingredients as the rice cooks:
-Add the rice and 2 cups of water to a saucepan.
-Cover with a lid, place the pot over high heat, and bring to a boil.
-Once boiling, reduce the heat to low and let simmer for 30 minutes.
-After 30 minutes, turn the heat off, and let the rice rest for 10 minutes, undisturbed, with the lid in place.
- While the rice cooks, wash the peppers, onions, and garlic, and rinse the outside of the cans before opening.
- Dice the onions and mince the garlic.
- Rinse and drain the canned black beans and corn, but do not rinse or drain the canned tomatoes. Set aside.
- Slice each of the bell peppers in half and then remove the white ribs and seeds, keeping the stems intact to help hold in the stuffing.
- Place the bell peppers in a baking dish, cut side facing up, and cover with foil. Bake for 25 minutes or until the peppers are tender.
- While the peppers cook, add the oil to a large saucepan or pot over medium-high heat. Once the pan is hot (add a piece of onion; if it sizzles, the oil is ready), add the onion and cook until translucent, about 5 minutes. Add the minced garlic and cook until slightly browned, about 2 minutes.
- Add the canned diced tomatoes and their liquid, drained beans and corn, oregano, cumin, cayenne, salt, and pepper to your pan. Mix well and simmer until all ingredients are well combined, about 7 minutes.
- While mixture simmers, grate the cheese and set aside.
- Add the cooked brown rice to the pan with the other ingredients and bring to a simmer for 2 minutes, then remove from heat.
- Once the peppers are done baking, remove from the oven and fill each pepper half with filling until heaping. Add any leftover filling around the peppers. Top with cheese.
- Return to the oven and bake another 5 minutes.
*NOTE: Customize these with your favorite fillings! Try a grain like quinoa or bulgur, or try your favorite protein!
Solid Ground’s Community Food Education (CFE) program hosts cooking and nutrition classes to support healthy and holistic living on a budget. The CFE team created this series of cooking videos to offer resources, tips, and tricks that you can practice at home. Visit our Food & Nutrition and Coronavirus Food Resources webpages for more food and nutrition info and resources.