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Stuffed Organic Bell Peppers with Wild Rice and Black Beans

Stuffed bell peppers are a recipe that has stood the test of time because of their adaptability and the soothing tastes they provide. Nevertheless, when you take them to a whole new level of healthful deliciousness by using organic ingredients such as wild rice and black beans, you raise them to a whole new level. The purpose of this recipe is to provide you with instructions on how to make delicious stuffed organic bell peppers that are filled with a robust combination of wild rice and black beans. This will result in a dinner that is both satiating and healthy, and it is suitable for any occasion.

Not only does the use of organic bell peppers, wild rice, and black beans improve the taste and nutritional content of this meal, but it also assures that you are supporting agricultural techniques that are environmentally responsible. The natural tastes of the products are allowed to show through since organic food is farmed without the use of synthetic pesticides or fertilizers. A further advantage of selecting organic is that it indicates that you are making a deliberate choice to prioritize both your health and the health of the world.

In order to make the stuffing for these stuffed bell peppers, we will combine cooked wild rice with substantial black beans. This will result in a combination that is not only tasty but also protein- and fiber-rich, making it an excellent source of nutrition. In addition to supplying critical vitamins and minerals, wild rice, which has a taste similar to nuts and a texture similar to chew, provides a delicious contrast to the velvety black beans. This stuffing combination, which is seasoned with fragrant herbs and spices, is certain to excite your taste buds.


Four large organic bell peppers any color

1 cup cooked wild rice

One can (15 ounces) black beans, drained and rinsed

One onion, diced

Two cloves garlic, minced

One bell pepper, finely diced (reserve scraps for filling)

One tablespoon of olive oil

One teaspoon of ground cumin

One teaspoon paprika

1/2 teaspoon chili powder

Salt and pepper to taste

1/2 cup shredded cheese (cheddar, mozzarella, or your favorite variety)

Chopped fresh cilantro or parsley for garnish (optional)


Prepare the Bell Peppers:

Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place the hollowed-out peppers in a baking dish, standing upright.

Cook the Filling:

In a skillet, heat olive oil over medium heat. Add diced onion, minced garlic, and finely chopped bell pepper scraps. Sauté until the vegetables are softened and aromatic, about 5 minutes.

Add the cooked wild rice and black beans to the skillet—season with ground cumin, paprika, chili powder, salt, and pepper. Stir well to combine and cook for another 2-3 minutes. Remove from heat.

Stuff the Bell Peppers:

Spoon the rice and bean mixture into each hollowed-out bell pepper, pressing down gently to pack the filling. Fill each pepper to the top, dividing the mixture evenly among them.

Bake the Stuffed Peppers:

Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the peppers are tender but still hold their shape.

Remove the foil and sprinkle shredded cheese over the top of each stuffed pepper. Return the peppers to the oven and bake for an additional 5-10 minutes or until the cheese is melted and bubbly.

Serve and Enjoy:

Once the stuffed peppers are done baking, remove them from the oven and let them cool for a few minutes. Garnish with chopped fresh cilantro or parsley if desired.

Serve the stuffed organic bell peppers with wild rice and black beans hot, either as a main dish or alongside your favorite side dishes. Enjoy the wholesome flavors and satisfying goodness!

Additional Tips:

Feel free to customize the filling with additional vegetables or herbs according to your taste preferences. You can add diced tomatoes, corn kernels, spinach, or your favorite spices for extra flavor.

These stuffed peppers can be made ahead of time and stored in the refrigerator for up to 2 days before baking. Simply cover the baking dish with plastic wrap and foil and refrigerate until ready to bake.

For a vegan version of this recipe, omit the cheese or use your favorite dairy-free cheese alternative as a topping.

The organic bell peppers that have been stuffed with wild rice and black beans are likely to become a new favorite in your collection of recipes due to the substantial content that they contain and the beautiful colors that they display. They are sure to wow with their wholesome tastes and soothing appeal, regardless of whether they are served for a small family supper or as a dish that is sure to please a large group of people at a party. Take pleasure in the wholesomeness of organic foods in every mouthwatering mouthful!

Disclaimer: The information provided in this article is for general information purposes only. All information in this article is sourced from other websites, and we do not represent any rights regarding the contents and information on the site. All rights belong to their original owner.

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