Description
Delightful and nutritious stuffed bell peppers filled with rice, beans, and colorful vegetables. A versatile and budget-friendly main dish.
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 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 the oven to 375°F (190°C).
- Prepare the bell peppers by cutting off the tops and removing the seeds.
- Sauté the onion and garlic in a skillet over medium heat until soft, about 3-4 minutes.
- Mix in the filling ingredients, stirring until everything is heated through, about 5 minutes.
- Stuff each bell pepper with the mixture and place them upright in a baking dish.
- Add cheese on top of the stuffed peppers if desired.
- Cover with foil and bake for 25 minutes.
- Remove the foil and bake for another 10 minutes until the tops are slightly browned.
- Garnish with fresh cilantro before serving.
Notes
Feel free to customize the filling with your favorite ingredients. Store leftovers in the refrigerator for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 pepper
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: stuffed peppers, vegetarian, healthy dinner, easy recipe, baked peppers