Stuffed Peppers – Rice and veggies in bell peppers.
- 4 large bell peppers
- 1 cup rice
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 carrot, diced
- 1 zucchini, diced
- 1/2 cup corn kernels
- 1/2 cup black beans, rinsed and drained
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1/2 cup shredded cheese (optional)
- Fresh parsley or cilantro for garnish
Stuffed Peppers with Rice and Veggies is a colorful and nutritious dish featuring vibrant bell peppers as the base for a delicious stuffing. The peppers are hollowed out and filled with a combination of cooked rice, sautéed vegetables like onions, carrots, and zucchini, and a blend of spices and herbs to enhance the flavor. Often, ingredients such as beans, corn, and cheese are included to add protein and richness to the dish. The peppers are then baked until tender, allowing all the flavors to infuse into the rice mixture. This dish is versatile and can easily be adjusted to cater to various dietary preferences such as vegetarian, vegan, or gluten-free. Stuffed Peppers with Rice and Veggies serve as a great main course and are equally fitting as a side. They are perfect for meal prep and are known for being both filling and healthy. Description by ChatGPT.
Guildbrook Farm's kitchen is all about making the most of what you have on hand. This recipe embraces the spirit of creativity and sustainability, transforming simple ingredients into a festive and hearty meal. Our Wild Rice Stuffed Halloween Peppers are perfect for a fun family dinner or a Halloween party. Let’s celebrate the season with these spooky yet delightful stuffed peppers!
Ingredients:
- 3 bell peppers, washed
- 1 medium onion, diced
- 1 can (15 oz) diced tomatoes, drained
- 1 can baby corn on the cob, chopped
- 1 can (15 oz) beans (choice of black, pinto, etc.), drained and rinsed
- 1 teaspoon olive oil, plus more for greasing and sautéing
- 1 cup wild rice blend (brown, red, etc.)
- 1.5 cups cold water
- 1 teaspoon salt
- 1 cup shredded cheese (pepper jack or Italian blend)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Garlic salt, to taste
- Olive oil spray (for greasing)
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Prep Time: 15 minutes
Cook Time: 15 minutes for wild rice (plus natural pressure release in Instant Pot) & 20-25 minutes for baking peppers
Total Time: Approximately 1 hour
Servings: 3
Equipment:
- Instant Pot
- 8x6 casserole dish (or a 9x13 if making more)
- Knife
- Cutting board
- Spoon
- Skillet
- Oven
Instructions:
1. Preheat your oven to 400°F. Grease your casserole dish with olive oil spray.
2. Prepare the wild rice: Rinse the rice thoroughly. Place in an Instant Pot along with 1.5 cups of cold water, 1 teaspoon of olive oil, and salt. Pressure cook on manual for 15 minutes. Allow natural pressure release before opening.
3. While the rice is cooking, prepare the peppers: Cut a flat base on each pepper so they stand upright, ensuring not to cut through into the cavity. Remove the tops, seeds, and inner ribs to create a clean cavity. Carve faces into the peppers for a Halloween touch.
4. In a skillet over medium heat, warm a teaspoon of olive oil and sauté the diced onions until translucent. Season with garlic salt to taste.
5. Stir in the drained tomatoes and let them cook for a minute. Then, add the chopped baby corn and cook for another minute.
6. Add the beans to the skillet, followed by the cumin and chili powder. Cook for one more minute, allowing the flavors to meld together.
7. Once the wild rice is cooked and the pressure has been released, fluff it with a fork and add it to the skillet mixture. Combine well.
8. Fill each carved pepper with the wild rice mixture. Top evenly with the shredded cheese.
9. Place the peppers in the prepared casserole dish and bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and the peppers are tender.
10. Serve these Halloween-inspired stuffed peppers as a centerpiece at your festive table!
Cooking Tips:
- If you don't have wild rice, substitute with any rice blend or quinoa.
- Feel free to mix in other vegetables or proteins into the stuffing for added nutrition or flavor.
- If you're not making these for Halloween, simply skip the face carvings for a classic stuffed pepper.
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Recipe inspired by and attributed to Guildbrook Farm. Check out their innovative and practical approaches to homesteading and cooking on their YouTube channel: https://www.youtube.com/@Guildbrookfarm
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