Stuffed Bell Peppers with Spiced Rice and Beans to Pair with The Impressionist Tempranillo

These Stuffed Bell Peppers with Spiced Rice and Beans are a perfect addition to a festive Christmas spread, bringing both vibrant colour and rich flavour. Filled with a smoky, spiced mixture of rice and beans, these peppers are not only delicious but also vegetarian-friendly. Simple to make and packed with nutrients, this dish is a great way to add a beautiful, plant-based option to your holiday table.

Recipe: Stuffed Bell Peppers with Spiced Rice and Beans

This recipe combines tender bell peppers with a savoury and smoky filling made from rice, black beans, and spices. These stuffed peppers make a satisfying and wholesome vegetarian main dish or side dish for Christmas.

Ingredients

• 4 large bell peppers (tops removed, seeds and membranes removed)
• 1 cup cooked rice (white, brown, or wild rice)
• 1 cup black beans, drained and rinsed
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions

1. Preheat the Oven: Set your oven to 180°C (fan-assisted) or 200°C (conventional).
2. Prepare the Filling: In a mixing bowl, combine the cooked rice, black beans, smoked paprika, cumin, salt, and pepper. Stir until all ingredients are evenly mixed.
3. Stuff the Peppers: Spoon the rice and bean mixture into each bell pepper, pressing down gently to ensure they are well-filled.
4. Bake: Place the stuffed peppers upright in a baking dish. Bake in the preheated oven for 25–30 minutes or until the peppers are tender but still hold their shape.
5. Garnish and Serve: Remove the stuffed peppers from the oven and garnish with fresh cilantro before serving

Tips for Perfect Stuffed Bell Peppers

• Choose Colourful Peppers: Red, yellow, and orange peppers are sweeter and more festive, while green peppers have a slightly sharper taste.
• Use Fresh Herbs: Fresh cilantro or parsley adds a lovely garnish and extra flavour.
• Adjust Seasonings to Taste: If you prefer a spicier filling, consider adding a pinch of chilli powder or cayenne.

Serving Suggestions

These Stuffed Bell Peppers with Spiced Rice and Beans pair wonderfully with both traditional and modern Christmas dishes, such as:

• Roasted vegetables: A mix of roasted carrots, parsnips, and Brussels sprouts provides a complementary flavour and texture.
• Crisp green salad: A fresh salad with arugula, cherry tomatoes, and a tangy vinaigrette contrasts nicely with the warm peppers.
• Cornbread or dinner rolls: Great for soaking up any extra juices from the peppers.

Serve the stuffed peppers on a large platter, and sprinkle with additional cilantro or a drizzle of hot sauce for extra colour and flavour.

Pairing with Millon Wines' The Impressionist Tempranillo

For a perfect pairing, serve these stuffed bell peppers with Millon Wines’ 2022 The Impressionist Tempranillo. The wine’s savoury and earthy notes beautifully complement the smoky paprika and spiced filling of the peppers. Tempranillo’s balanced acidity enhances the warmth of the dish, creating a harmonious pairing that elevates this vegetarian meal.

Bring festive colour and delicious, smoky flavours to your Christmas meal with these Stuffed Bell Peppers with Spiced Rice and Beans. A crowd-pleasing vegetarian dish that’s easy to make and packed with flavour, this recipe pairs perfectly with Millon Wines’ Impressionist Tempranillo for a memorable holiday dining experience.