Description
Cheesy Stuffed Yellow Bell Peppers are a savory and satisfying dish featuring sweet yellow bell peppers filled with a hearty mixture of rice, vegetables, and melted cheese. A colorful and comforting vegetarian main or side.
Ingredients
Scale
- 4 yellow bell peppers, tops cut off and seeds removed
- 1 cup cooked rice
- 1/2 cup diced onion
- 1/2 cup diced tomatoes
- 1/2 cup black beans (optional)
- 1 cup shredded cheddar cheese, divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh parsley or cilantro, for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Sauté onions until translucent, about 3–4 minutes.
- Add diced tomatoes, black beans (if using), garlic powder, oregano, salt, and pepper. Cook for another 2–3 minutes.
- Stir in cooked rice and half of the shredded cheese. Mix well and remove from heat.
- Stuff each bell pepper with the rice mixture and place them upright in a baking dish.
- Top each stuffed pepper with the remaining shredded cheese.
- Cover the baking dish with foil and bake for 25 minutes.
- Remove foil and bake uncovered for an additional 10 minutes, or until cheese is bubbly and lightly browned.
- Garnish with chopped parsley or cilantro and serve warm.
Notes
- You can substitute quinoa or couscous for rice.
- Use a mix of cheeses like mozzarella and Monterey Jack for added flavor.
- Leftovers store well in the fridge for up to 3 days.
- For a non-vegetarian version, add cooked ground meat or sausage.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 260
- Sugar: 6g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 30mg