We use affiliate links. If you purchase something using one of these links, we may receive compensation or commission.
Intro:
Tuesdays don’t have to be tame! This week, we’re ditching the mid-week slump with a vibrant, veggie-packed dish that’s as easy on the eyes as it is on your schedule. Say hello to Stuffed Bell Peppers—a customizable, gluten-free-friendly recipe that’s perfect for busy evenings. Whether you’re a vegetarian, a meal-prep pro, or just craving something fresh, these peppers are here to dazzle.
Why You’ll Love This Recipe:
- Quick & Effortless: 15 minutes of prep, then let the oven do the work.
- Versatile: Swap fillings to match your pantry or dietary needs.
- Meal-Prep Hero: Makes delicious leftovers for tomorrow’s lunch!
Ingredients (Serves 4):
- 4 large bell peppers (any color)
- 1 cup cooked rice (or quinoa for a protein boost)
- 1 can black beans, rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 cup diced tomatoes (canned or fresh)
- ½ cup shredded cheese (optional; skip for vegan)
- Olive oil, salt, and pepper to taste
- Fresh cilantro or parsley for garnish
Instructions:
- Prep the Peppers: Preheat oven to 375°F (190°C). Slice the tops off the peppers, remove seeds, and rinse. Lightly brush outsides with oil and place in a baking dish.
- Sauté the Filling: In a skillet, heat oil over medium. Cook onion and garlic until soft. Stir in spices, rice, beans, corn, and tomatoes. Season with salt and pepper.
- Stuff & Bake: Fill each pepper with the mixture. Cover with foil and bake 25 minutes. Uncover, sprinkle cheese (if using), and bake another 5–10 minutes until peppers are tender.
- Serve: Garnish with herbs and pair with a crisp green salad or crusty bread.
Tips & Twists:
- Make It Faster: Use pre-cooked rice or microwaveable grains.
- Add Protein: Mix in cooked ground turkey, chorizo, or tofu crumbles.
- Spice It Up: Top with hot sauce or pickled jalapeños.
- Vegan Swap: Skip cheese or use nutritional yeast for a cheesy flavor.
The Story Behind the Dish:
This recipe reminds me of a summer trip to Mexico, where street vendors sold peppers bursting with local ingredients. I’ve simplified it for weeknights, but kept the spirit alive with bold spices and bright colors—because Tuesday dinners deserve a little wanderlust!
Leftover Love:
Store extras in an airtight container for up to 3 days. Reheat in the oven or microwave for a fuss-free lunch.
Let’s Chat!
Have a twist on stuffed peppers? Share your creations with #TomTuesdayDinner or drop a comment below. Happy cooking! 🌶️
P.S. Stay tuned for next week’s post: a 15-minute shrimp stir-fry that’s faster than takeout!
Recipe photos coming soon to Instagram! Follow @TomTuesdayDinner for sneak peeks.
End of Post
Crafted with warmth and a dash of paprika,
Toms Flavor Fusion