Stuffed bell peppers are a delightful and colorful dish, perfect for a wholesome vegetarian meal. Filled with a savory mixture of rice, beans, and vegetables, these peppers are baked to perfection, making them a satisfying and nutritious option for lunch or dinner.
- Cooking Time
45 minutes - Difficulty
Easy - Cost
12$
Ingredients
- 4 large bell peppers (any color)
- 1 cup cooked brown rice
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 cup diced tomatoes
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- Fresh cilantro, chopped, for garnish
Instructions
- Prepare the peppers:
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes.
- Arrange the peppers in a baking dish.
- Prepare the filling:
- In a large skillet, sauté the onion and garlic over medium heat until softened, about 5 minutes.
- Add the diced tomatoes, black beans, corn, cooked rice, cumin, smoked paprika, chili powder, salt, and pepper. Stir well to combine.
- Cook for an additional 5 minutes until heated through.
- Stuff the peppers:
- Fill each bell pepper with the rice mixture, pressing down gently to pack the filling.
- Top each stuffed pepper with shredded cheddar cheese.
- Bake:
- Cover the baking dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is melted and bubbly.
- Serve:
- Garnish with fresh cilantro before serving.
These stuffed bell peppers are a vibrant and delicious way to enjoy a healthy vegetarian meal. They are packed with flavor and nutrients, making them a perfect choice for any occasion. Serve with a side salad for a complete and satisfying meal. Bon appétit!
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