Description
Colorful and flavorful stuffed bell peppers filled with a delightful medley of rice, beans, and spices.
Ingredients
Scale
- 4 bell peppers (any color)
- 1 cup cooked rice
- 1 can black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
- Fresh cilantro for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and gently remove the seeds.
- In a skillet over medium heat, sauté the diced onion and minced garlic for about 3-4 minutes.
- In a large bowl, combine the cooked rice, black beans, corn, and the sautéed onion and garlic. Add cumin, paprika, and salt and pepper. Mix well.
- Stuff the peppers with the mixture and place them in a baking dish.
- If desired, sprinkle shredded cheese on top.
- Cover with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10-15 minutes until golden.
- Garnish with fresh cilantro before serving.
Notes
These stuffed peppers can be stored in an airtight container in the refrigerator for up to three days. They freeze well too.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 20mg