Stuffed peppers make the main dish of a hearty, warm meal. They’re comforting, customizable, and easy to make. Add whatever you’d like! But here’s our suggestion, the combination we love and usually go with. Comment below if you have a favorite mix of grains and veggies!
Looking for sides? Try these cornbread muffins (GF) or garlic breadsticks (also GF). We also have lots of dinners here on the blog! Check out recipes like quinoa and veggies, broccoli potato soup, mac and cheese, and lentil loaf.
Let me know if you try this recipe! Comment below, rate it, or take a photo and tag me @fruitsohard on Instagram. I’d love to see your creations. Happy eating!
- 2 cups long grain wild rice*
- 4 green bell peppers**
- 1 yellow onion
- 3-4 carrots
- 1/2 lb chopped button mushrooms
- 1/2 lb Fresh or frozen whole kernel corn***
- 2 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp salt (pink Himalayan preferred)
- 1-2 tsp dried thyme
- 1-2 tsp dried cilantro
- 2 cans (30 oz) organic black beans (rinsed)****
- (optional) Cashew sour cream/hot sauce for topping
Cook rice according to directions.
Next, cut the tops off of the bell peppers and clean them up to hold the contents. Find a baking dish that will hold all 4 peppers with leftover room for the extra filling.
Chop the little bit of pepper from the tops that you cut off. Chop onion, mushroom, and carrots. Add all four ingredients to a pot and start simmering.
While this is simmering, preheat the oven to 400 degrees F (204 C) and then place the peppers in a baking dish in the oven to pre-cook slightly - 10-15 mins. Remove from oven when done and lower temp to 375 F (190 C).
Once the onions, carrots, mushrooms, and pepper bits are getting soft, add the corn, stir it in, and remove from heat.
Season the mix here with garlic powder, black pepper, salt, dried thyme, dried cilantro.
Mix everything together and set to the side.
Once the rice is finished, dump it into the pot and mix it all up.
Add the black beans and mix.
Pack the mixture into the 4 peppers and set them to the side. Dump the remaining filling into the baking dish and spread evenly, making 4 divots for your peppers to sit in.
Place the peppers in the divots and stick the whole thing in the oven to bake for 45 mins.
Once it's ready, remove from oven and let it cool for 10 mins or so. Serve as a whole pepper or serve a half pepper with extra filling from the pan.
*Or whatever rice you have on hand. Even sub it for quinoa if you want.
**Or whichever color peppers you prefer.
***You can also go with a mixed veggie option to add peas and green beans. That's another way we make it.
****Or whichever beans you prefer. If you go with white beans, save the brine (aquafaba) for other recipes!