Description
Delicious stuffed bell peppers filled with rice, beans, and spices.
Ingredients
Scale
- 4 large bell peppers
- 1 cup cooked rice
- 1 cup black beans, drained and rinsed
- 1 cup corn
- 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
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a skillet over medium heat, sauté the onion and garlic until translucent.
- In a mixing bowl, combine the cooked rice, black beans, corn, sautéed onion and garlic, cumin, paprika, salt, and pepper.
- Stuff each pepper with the rice mixture and place them in a baking dish.
- Top with shredded cheese if desired, and pour a little water in the dish.
- Cover the dish with aluminum foil and bake for 30-35 minutes.
- Remove the foil and bake for an additional 10 minutes until the cheese is browned.
- Garnish with fresh cilantro before serving.
Notes
- Feel free to customize the filling with your favorite vegetables or proteins.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 300
- Sugar: 2g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 20mg