Description
These vegetarian stuffed bell peppers are filled with a comforting mix of rice, black beans, and corn, topped with melted cheese and fresh cilantro.
Ingredients
Scale
- 4 large bell peppers
- 1 cup cooked rice
- 1 cup black beans, drained and rinsed
- 1 cup corn
- 1 cup diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers, remove seeds and membranes, and trim if necessary for them to sit upright.
- In a mixing bowl, combine cooked rice, black beans, corn, diced tomatoes, cumin, paprika, salt and pepper. Mix until evenly seasoned.
- Stuff the bell peppers with the filling and place them upright in a baking dish. Top with shredded cheese if desired. Cover with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10 minutes, until the peppers are tender and the cheese is melted. Let rest for 5 minutes, and garnish with fresh cilantro before serving.
Notes
Store leftovers in an airtight container for up to 3-4 days. Alternatively, freeze unbaked stuffed peppers for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 300
- Sugar: 5g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 30mg