Vegetarian Stuffed Bell Peppers

1.Preheat your oven to 375°F (190°C).

2.Prepare the bell peppers by slicing off the tops and removing the seeds and membranes carefully. Set aside the tops for later use if desired.

3.Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until translucent and fragrant, about 3-4 minutes.

4.Add the diced carrot and zucchini to the skillet. Cook for another 5 minutes until the vegetables are tender.

5.Stir in the corn kernels and diced tomatoes, cooking for an additional 2 minutes to combine flavors.

6.Add the cooked rice and black beans to the vegetable mixture. Season with ground cumin, smoked paprika, black pepper, and half of the salt. Stir well to combine and heat through, about 3 minutes.

7.Remove the skillet from heat and stir in the chopped cilantro. Adjust seasoning with remaining salt if needed.

8.Lightly grease a baking dish with olive oil. Place the hollowed bell peppers upright in the dish.

9.Spoon the rice and vegetable mixture evenly into each bell pepper, packing gently but not overfilling. Pour the vegetable broth or water into the bottom of the baking dish to help steam the peppers during baking.

10.If using, sprinkle shredded cheddar cheese on top of each stuffed pepper.

11.Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.

12.Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is golden and bubbly (if used).

13.Remove from oven and let cool for 5 minutes before serving. Garnish with extra fresh cilantro if desired.