Bring vibrant colour and flavour to your plate with Stuffed Bell Peppers with Rice and Black Beans. This hearty dish combines nutrient-packed bell peppers with a flavorful filling of rice, black beans, and aromatic spices, creating a balanced, plant-based meal.
Bell peppers are rich in vitamin C, fiber, and antioxidants, while black beans provide protein and iron to support energy and immune function. Ideal as a weeknight dinner or meal prep option, these stuffed peppers are as wholesome as they are delicious.

Instructions:

• Preheat your oven to 375°F (190°C).
• Cut the tops off 2 medium bell peppers (any colour) and remove the seeds and membranes. Lightly brush the peppers with olive oil.
• In a mixing bowl, combine ½ cup of cooked brown rice, ½ cup of black beans (drained and rinsed),¼ cup of diced tomatoes, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, and a pinch of salt and pepper.
• Stuff the bell peppers with the rice and bean mixture, pressing gently to fill them evenly.
• Place the stuffed peppers upright in a baking dish and cover with foil. Bake for 20 minutes.
• Remove the foil, sprinkle ¼ cup of shredded cheese (optional) over the peppers, and bake uncovered for an additional 10 minutes, or until the peppers are tender and the cheese is melted.
• Let cool for 5 minutes before serving.

Nutritional Information (per serving):
Calories: 220
Protein: 8g
Fat: 4g
Carbohydrates: 38g
Fiber: 8g

Preparation Time: 15 minutes
Cooking Time: 30 minutes

Serving Tips:

• Top with fresh avocado slices or a dollop of Greek yogurt for added creaminess.
• Serve with a side of mixed greens or roasted vegetables for a complete meal.
• Add a drizzle of hot sauce or salsa for a spicy kick.

Bursting with colour, flavour, and nutrients, Stuffed Bell Peppers with Rice and Black Beans is a satisfying meal that’s perfect for healthy eating without compromising on taste!