Description
Colorful bell peppers filled with a hearty mixture of rice, black beans, and veggies, perfect for a satisfying vegetarian meal.
Ingredients
- 4 bell peppers
- 1 cup cooked rice
- 1 cup black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 cup diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
- Fresh herbs for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a large bowl, mix the cooked rice, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper until well combined.
- Stuff each bell pepper with the rice mixture and place them upright in a baking dish.
- If using, sprinkle cheese on top of each stuffed pepper.
- Cover the dish with foil and bake for 25-30 minutes.
- Remove the foil and bake for an additional 10 minutes, until the peppers are tender and the cheese is melted.
- Garnish with fresh herbs before serving.
Notes
Feel free to swap the beans or grains; quinoa works great too. You can also add extra veggies for more nutrition.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican