Egyptianvegetarianvia groq
Egyptian-Style Stuffed Peppers
A flavorful and nutritious dish made by filling bell peppers with a mixture of rice, kidney beans, and spices.
⏱55 min🍽4 servings📊medium
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Ingredients
- ●any color 4 large bell pepperscrisp and sweet
- ● 1 cup cooked kidney beanscanned or cooked from scratch
- ● 1 cup cooked white ricepreferably day-old rice
- ● 1 medium onion, finely choppedpeppery flavor
- ● 2 cloves garlic, mincedadd depth to the dish
- ● 1 tablespoon olive oilhealthy fats
- ● 1 teaspoon ground cuminauthentic Egyptian flavor
- ● 1 teaspoon paprikaadd a smoky flavor
- ● Salt and pepper, to tasteseason to taste
- ● 1 cup shredded mozzarella cheese (optional)add creaminess
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Instructions
- 1
1. Preheat oven to 375°F (190°C).
- 2
2. Cut off the tops of the bell peppers and remove seeds and membranes.
- 3
3. In a large bowl, combine cooked kidney beans, cooked rice, chopped onion, minced garlic, olive oil, cumin, paprika, salt, and pepper. Mix well.
- 4
4. Stuff each bell pepper with the bean and rice mixture, filling to the top.
- 5
5. Place the stuffed peppers in a baking dish and cover with aluminum foil.
- 6
6. Bake for 25 minutes, then remove foil and top with shredded mozzarella cheese (if using).
- 7
7. Return to oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- 8
8. Serve hot and enjoy!