Description
Vibrant and nutritious stuffed bell peppers filled with rice, black beans, corn, and topped with cheese, perfect for any occasion.
Ingredients
Scale
- 1 cup rice (Long grain or brown)
- 1 can black beans, drained and rinsed
- 1 cup corn
- 1 cup diced tomatoes
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- To taste salt and pepper
- 1 tablespoon olive oil
- Cheese (optional, for topping)
- 4 bell peppers
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the rice by bringing 2 cups of water to a boil, adding the rice, reducing heat, covering, and simmering for 15-20 minutes until tender.
- Sauté the diced onion in olive oil for 3–4 minutes, then add minced garlic and cook for another minute.
- Mix the cooked rice, black beans, corn, diced tomatoes, sautéed onion, garlic, cumin, chili powder, salt, and pepper in a bowl.
- Prepare the bell peppers by slicing off the tops and scooping out the seeds.
- Stuff the peppers with the filling and arrange them in a baking dish.
- Bake covered with foil for 25–30 minutes; remove the foil for the last 5 minutes.
- Serve and enjoy!
Notes
Customize the filling by adding fresh herbs or swapping beans for chickpeas. Great for meal prep and leftovers can be stored in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 pepper
- Calories: 220
- Sugar: 4g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 9g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Vegetarian, Stuffed Peppers, Healthy Dinner, Meal Prep