Description
A simple and delicious recipe for vegetarian stuffed bell peppers filled with rice and vegetables.
Ingredients
Scale
- 4 large bell peppers
- 1 cup cooked rice
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a large bowl, combine cooked rice, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper.
- Stuff the mixture into each bell pepper.
- If using, sprinkle cheese on top of the stuffed peppers.
- Place the stuffed peppers in a baking dish and cover with foil.
- Bake for 30 minutes, then remove the foil and bake for an additional 10 minutes.
- Serve warm and enjoy!
Notes
- Feel free to customize the filling with your favorite vegetables.
- These can be made ahead of time and stored in the refrigerator before baking.
- For a spicier version, add jalapeños or hot sauce to the filling.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 15mg