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Dinner recipe · from the recipe book

Smoky Paprika Stuffed Peppers with Roasted Broccoli

Sweet roasted bell peppers filled with smoky paprika rice, black beans and melty cheddar, served alongside crisp-edged broccoli from the same sheet pan.

Smoky Paprika Stuffed Peppers with Roasted Broccoli

Ingredients

  • ¾ cup150 gLong-grain brown rice, dry
  • 1⅔ cups400 gWater
  • 4 medium480 gRed bell pepper4 large, tops sliced off and seeded
  • 4⅓ cups florets400 gBroccolicut into bite-size florets
  • 2 cups340 gBlack beans, canned, drained and rinsed
  • 1 medium110 gYellow onionfinely diced
  • 3 cloves9 gGarlicminced
  • 7 oz200 gDiced tomatoes, canned
  • ¾ cup100 gCorn kernels, frozenthawed
  • 1 tbsp8 gPaprika (sweet or smoked)smoked
  • 1½ tsp3 gGround cumin
  • 2 tbsp30 gOlive oil
  • ¾ cup shredded90 gCheddar cheeseshredded
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • 2½ tbsp chopped10 gFresh parsleychopped

Steps

  1. Set the frozen corn kernels out to thaw. Bring the water to a boil in a saucepan, add the brown rice, cover and simmer on low for 40 minutes until tender; leave covered off the heat.
  2. While the rice cooks, preheat the oven to 400°F (200°C) and line a large sheet pan with parchment.
  3. Rub the hollowed red bell peppers inside and out with one third of the olive oil, stand them cut side up on one side of the sheet pan and roast for 15 minutes to soften.
  4. Meanwhile, warm another third of the olive oil in a skillet over medium heat, add the onion and cook 5 minutes until soft, then stir in the garlic, half the smoked paprika and the cumin for 30 seconds.
  5. Stir the diced tomatoes, black beans and thawed corn kernels into the skillet and simmer 5 minutes; take off the heat and fold in the cooked rice, half the salt and the black pepper to make the filling.
  6. Toss the broccoli with the remaining third of the olive oil, the remaining half of the smoked paprika and the remaining half of the salt.
  7. Spoon the filling into the softened peppers, top each with the cheddar, and spread the broccoli on the open side of the sheet pan.
  8. Roast 20 minutes until the cheese is bubbling and the broccoli is browned at the edges.
  9. Sprinkle the parsley over the peppers and serve each pepper with a share of the broccoli.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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