Stuffed Bell Peppers with Herbed Rice

Delight in these vibrant stuffed bell peppers filled with fluffy herbed rice and a hint of spice. This dish is not only colorful but also packed with flavors, making it a perfect main course for any meal.

Steps

1. Preheat your oven to 375°F (190°C). 2. Cut the top off the bell pepper and remove the seeds and membranes. 3. In a bowl, mix the cooked rice, diced tomatoes, black beans, olive oil, cumin, paprika, salt, and pepper until well combined. 4. Stuff the bell pepper with the rice mixture, pressing gently to pack it in. 5. Place the stuffed pepper upright in a small baking dish and cover with foil. 6. Bake for 25-30 minutes, or until the pepper is tender. 7. Remove from the oven, let cool slightly, and garnish with fresh parsley if desired. Serve warm.

1 large bell pepper (any color) 1/2 cup cooked rice 1/4 cup diced tomatoes 1/4 cup black beans (drained and rinsed) 1 tablespoon olive oil 1/2 teaspoon cumin 1/2 teaspoon paprika Salt and pepper to taste Fresh parsley for garnish (optional)