By Jennifer Bridges
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes inside.
Brush the outside of the bell peppers with olive oil and lightly season with salt and pepper.
In a bowl, mix the cooked rice and mixed beans filling with the tomato sauce, dried mixed herbs, salt, and pepper.
Stuff each bell pepper with the rice and bean mixture, pressing down gently to fill completely.
Place the stuffed peppers in a baking dish standing upright and cover with aluminum foil.
Bake in the preheated oven for 30 minutes.
Remove the foil, sprinkle grated cheese on top of each pepper, and return to the oven. Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove from oven and allow to cool slightly before serving.
Serve the stuffed peppers hot, garnished with additional herbs if desired.
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This Vegetarian Main Course Comfort Food recipe is ready in 50 minutes and features large bell peppers, cooked rice & mixed beans filling, tomato sauce and other delicious ingredients. Contains 350 calories total.
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes inside.
Brush the outside of the bell peppers with olive oil and lightly season with salt and pepper.
In a bowl, mix the cooked rice and mixed beans filling with the tomato sauce, dried mixed herbs, salt, and pepper.
Stuff each bell pepper with the rice and bean mixture, pressing down gently to fill completely.
Place the stuffed peppers in a baking dish standing upright and cover with aluminum foil.
Bake in the preheated oven for 30 minutes.
Remove the foil, sprinkle grated cheese on top of each pepper, and return to the oven. Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove from oven and allow to cool slightly before serving.
Serve the stuffed peppers hot, garnished with additional herbs if desired.
Calories per Serving: 350
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