Description
Hearty and vibrant bell peppers filled with a savory mix of rice, black beans, and spices, perfect for a quick weeknight meal.
Ingredients
Scale
- 4 bell peppers
- 1 cup cooked rice
- 1 can black beans, drained and rinsed
- 1 cup corn
- 1 cup diced tomatoes
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
- Olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a skillet, heat olive oil over medium heat and sauté onion and garlic until soft.
- Add cooked rice, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper. Stir to combine and heat through.
- Stuff the bell peppers with the rice and vegetable mixture.
- Place stuffed peppers in a baking dish and top with shredded cheese if desired.
- Cover with foil and bake for 25-30 minutes.
- Remove foil and bake for an additional 10 minutes until the cheese is bubbly and the peppers are tender.
- Serve warm.
Notes
Avoid overcooking the stuffing and ensure the peppers are cut deep enough for stability.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 220
- Sugar: 5g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 15mg