Description
A hearty and colorful dish packed with vibrant flavors and nutritious ingredients, perfect for family dinners or meal prep.
Ingredients
Scale
- 4 large bell peppers
- 1 cup cooked rice (white, brown, or quinoa)
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 cup diced tomatoes (canned or fresh)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
- Fresh cilantro for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the tops off the bell peppers and carefully remove the seeds. Place them upright in a baking dish.
- In a skillet over medium heat, sauté the chopped onion and minced garlic until softened, about 3–4 minutes.
- Stir in the cooked rice, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper. Cook for another 5 minutes.
- Gently stuff each bell pepper with the rice mixture, pressing it down to pack it tightly.
- If using, sprinkle the tops with the shredded cheese.
- Cover the baking dish with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10 minutes until the peppers are tender and the cheese melts.
- Garnish with fresh cilantro before serving.
Notes
Enjoy with a fresh side salad, avocado slices, or a dollop of sour cream. Leftovers can be stored in the fridge for up to three days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 30mg
Keywords: stuffed peppers, vegetarian, healthy dinner, meal prep, Mexican cuisine