Description
Colorful bell peppers stuffed with a hearty vegetarian filling of rice, beans, vegetables, and spices, baked until tender and topped with melted cheese.
Ingredients
- 4 large bell peppers (any color)
- 1 cup cooked rice (white or brown)
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup diced tomatoes (canned or fresh)
- 1 tsp cumin
- 1 tsp chili powder
- 2 tbsp olive oil
- 1 cup shredded cheddar or Monterey Jack cheese (optional)
- Salt and black pepper to taste
- Fresh cilantro or parsley for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove seeds and membranes.
- In a skillet, heat olive oil over medium heat. Sauté onions and garlic until softened.
- Add black beans, corn, diced tomatoes, rice, cumin, and chili powder. Cook for 5–7 minutes, stirring to combine. Season with salt and pepper.
- Stuff each bell pepper with the mixture and place them upright in a baking dish.
- Top with shredded cheese if using.
- Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes until peppers are tender and cheese is bubbly.
- Garnish with fresh cilantro or parsley before serving.
Notes
- You can substitute quinoa for rice for added protein.
- For a vegan version, omit cheese or use plant-based cheese.
- Peppers can be parboiled for 5 minutes before stuffing to shorten baking time.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Main Course
- Method: Baking
- Cuisine: Mexican