Description
Comforting and hearty stuffed bell peppers filled with a savory mixture of rice, black beans, and spices, perfect for family dinners.
Ingredients
Scale
- 4 bell peppers (any color)
- 1 cup cooked rice
- 1 can black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 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 your oven to 375°F (190°C).
- Carefully cut the tops off the bell peppers and remove the seeds.
- In a skillet over medium heat, sauté the diced onion and minced garlic until softened and fragrant, about 3-4 minutes.
- In a large mixing bowl, combine the cooked rice, black beans, corn, and sautéed onion and garlic. Add cumin, paprika, salt, and pepper.
- Stuff the bell peppers generously with the mixture and place them in a baking dish.
- If desired, sprinkle cheese on top of the stuffed peppers.
- Cover with foil and bake for about 30 minutes.
- Remove the foil and bake for an additional 10-15 minutes until golden and bubbly.
- Garnish with fresh cilantro before serving.
Notes
Serve with a crisp green salad or warm, crusty bread. Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 290
- Sugar: 3g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 15mg