Stuffed Bell Peppers with Rice

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •4 large bell peppers (any color)
• •1 cup cooked rice (white or brown)
• •1 can (15 oz) black beans, drained and rinsed
• •1 medium onion, diced
• •2 cloves garlic, minced
• •1 tsp ground cumin
• •1 tsp chili powder
• •1 tsp paprika
• •1/2 tsp salt
• •1/4 tsp black pepper
• •1 cup diced tomatoes (fresh or canned)
• •1/2 cup corn (frozen or canned)
• •1 cup shredded cheese (cheddar or Mexican blend)
• •1 tbsp olive oil
• •Fresh cilantro for garnish (optional)

Instructions

1. 1

   Preheat the oven to 375°F (190°C).

2. 2

   Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.

3. 3

   In a skillet, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté until the onion is translucent, about 5 minutes.

4. 4

   In a large bowl, combine the cooked rice, black beans, diced tomatoes, corn, cumin, chili powder, paprika, salt, and pepper. Mix until well combined.

5. 5

   Stuff each pepper with the rice and bean mixture, packing it down gently. Place the stuffed peppers upright in a baking dish.

6. 6

   Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Remove the foil, sprinkle cheese on top of each pepper, and bake for an additional 10 minutes until the cheese is melted and the peppers are tender.

7. 7

   Remove from the oven, let cool slightly, and garnish with fresh cilantro if desired. Serve warm.