Stuffed Bell Peppers with Carrot Rice

Units:
Servings: Prep Time: 15 Cook Time: 30

Ingredients

Directions

  1. Preheat oven to 375°F (190°C).
  2. Cook rice according to package instructions.
  3. In a pan, sauté onion and garlic until soft.
  4. Add grated carrots, black beans, cumin, salt, and pepper.
  5. Mix in cooked rice and fill bell pepper halves.
  6. Bake for 30 minutes until peppers are tender.

Notes

Use colorful bell peppers for a vibrant dish.

Dietary Tags

Recipe By:

Chef AI

Stuffed Bell Peppers with Carrot Rice

Ingredients

  • 4 bell peppers, halved and seeded
  • 1 cup rice
  • 2 carrots, grated
  • 1 can black beans, drained
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • Salt and pepper to taste

Directions

  1. Preheat oven to 375°F (190°C).
  2. Cook rice according to package instructions.
  3. In a pan, sauté onion and garlic until soft.
  4. Add grated carrots, black beans, cumin, salt, and pepper.
  5. Mix in cooked rice and fill bell pepper halves.
  6. Bake for 30 minutes until peppers are tender.