Description
Bright and cozy stuffed bell peppers filled with rice, beans, corn, and warm spices, roasted to tenderness.
Ingredients
Scale
- 4 bell peppers
- 1 cup cooked rice
- 1 can black beans, drained and rinsed
- 1 cup corn
- 1 cup diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Rinse and pat the peppers dry.
- Combine in a mixing bowl the cooked rice, black beans, corn, diced tomatoes, cumin, paprika, and salt and pepper to taste. Stir until evenly mixed.
- Stuff each bell pepper tightly with the rice mixture and place them upright in a baking dish. If using, sprinkle cheese on top. Cover with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10–15 minutes until peppers are tender and cheese is melted and golden. Let rest for 5 minutes, then garnish with fresh cilantro before serving.
Notes
These peppers can be made ahead of time and refrigerated, or frozen for later use. For variations, consider adding different spices or vegetables based on preference.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed bell pepper
- Calories: 280
- Sugar: 4g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 14g
- Cholesterol: 30mg