Unstuffed peppers are a delightful and simple twist on a classic dish. Combining fresh bell peppers with a hearty filling of rice, vegetables, and spices, this recipe is not only easy to prepare but also packed with flavor. Ideal for busy weeknights or a cozy family meal, these unstuffed peppers are sure to please everyone at the table. Let’s dive into this delicious recipe!
Ingredients
– 4 large bell peppers (any color)
– 1 cup cooked rice (white or brown)
– 1 can (14.5 oz) diced tomatoes
– 1 cup black beans (rinsed and drained)
– 1 cup corn (frozen or canned)
– 1 small onion (chopped)
– 2 cloves garlic (minced)
– 1 tsp cumin
– 1 tsp paprika
– Salt and pepper to taste
– Fresh cilantro (for garnish)
Servings and Cooking Time
This recipe serves 4 people. Preparation time is about 15 minutes, with a cooking time of 30 minutes.
Nutritional Value
Each serving (1 pepper) contains approximately:
– Calories: 250
– Protein: 10g
– Carbohydrates: 45g
– Dietary Fiber: 8g
– Fat: 5g
Step-by-Step Cooking Process
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a skillet, sauté the chopped onion and minced garlic until translucent.
- Add the cooked rice, diced tomatoes, black beans, and corn to the skillet.
- Stir in cumin, paprika, salt, and pepper.
- Mix everything well and cook for about 5 minutes.
- Stuff the bell peppers with the rice mixture.
- Place the stuffed peppers upright in a baking dish.
- Add a splash of water to the bottom of the dish to keep them moist.
- Bake for 25-30 minutes until the peppers are tender.
Alternative Ingredients
You can substitute quinoa for rice for a healthier option. Additionally, feel free to use ground turkey or beef instead of beans for added protein. You can also add different vegetables like zucchini or mushrooms based on your preference.
Serving and Pairings
Unstuffed peppers pair beautifully with a side salad or some crusty bread. They can also be served alongside a dollop of sour cream or Greek yogurt for added creaminess.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in the microwave or warm in the oven. These peppers can also be frozen before baking; just thaw and bake when ready.
Cooking Mistakes
- Overcooking the peppers can make them mushy.
- Not seasoning the filling enough can lead to bland flavors.
- Using uncooked rice instead of pre-cooked can result in undercooked rice.
- Forgetting to add moisture to the baking dish can dry out the peppers.
- Skipping the step of sautéing the onion and garlic can miss out on essential flavors.
Helpful Tips
- Use a variety of colored peppers for a vibrant presentation.
- Cook extra rice ahead of time for a quicker prep.
- Top with shredded cheese for added richness.
- Experiment with different spices to customize the flavor.
FAQs
Can I use frozen peppers for this recipe?
Yes, frozen peppers can be used, but make sure to thaw them first and drain any excess moisture before stuffing.
What can I serve with unstuffed peppers?
Unstuffed peppers are great with a side salad, garlic bread, or even a light soup for a complete meal.
How long can I store unstuffed peppers?
Leftovers can be stored in the refrigerator for up to three days in an airtight container.
Can I make this recipe vegan?
Absolutely! This recipe is naturally vegan if you use vegetable broth instead of chicken broth and skip any cheese toppings.
What type of rice works best?
Both white and brown rice work well, but brown rice will add a nuttier flavor and more fiber.
Conclusion
Unstuffed peppers are a fantastic, hassle-free way to enjoy the flavors of stuffed peppers without the fuss. They are versatile, nutritious, and sure to become a favorite in your household. Enjoy making this dish for a delightful weeknight dinner!
Unstuffed Peppers
Ingredients
- 4 large bell peppers
- 1 cup cooked rice
- 1 can 14.5 oz diced tomatoes
- 1 cup black beans rinsed and drained
- 1 cup corn
- 1 small onion chopped
- 2 cloves garlic minced
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a skillet, sauté the chopped onion and minced garlic until translucent.
- Add the cooked rice, diced tomatoes, black beans, and corn to the skillet.
- Stir in cumin, paprika, salt, and pepper.
- Mix everything well and cook for about 5 minutes.
- Stuff the bell peppers with the rice mixture.
- Place the stuffed peppers upright in a baking dish.
- Add a splash of water to the bottom of the dish to keep them moist.
- Bake for 25-30 minutes until the peppers are tender.
Nutrition
