Description
A delicious vegetarian recipe for stuffed bell peppers filled with rice, beans, and vegetables.
Ingredients
Scale
- 4 large bell peppers
- 1 cup cooked rice
- 1 can black beans, drained and rinsed
- 1 cup corn
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup shredded cheese
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a skillet, sauté onion and garlic until soft.
- Add cooked rice, black beans, corn, cumin, chili powder, salt, and pepper. Stir until mixed.
- Stuff the bell peppers with the mixture.
- Place stuffed peppers upright in a baking dish.
- Sprinkle cheese on top of each pepper.
- Bake for 25-30 minutes until the peppers are tender.
Notes
- You can use quinoa instead of rice.
- Add your favorite vegetables to the filling.
- Top with avocado or salsa before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 20mg
Keywords: stuffed bell peppers vegetarian recipe