Description
A colorful and nutritious dish that is perfect for a healthy meal, packed with flavor and can use up leftovers.
Ingredients
Scale
- 4 bell peppers
- 1 cup cooked rice
- 1 cup black beans, rinsed and drained
- 1 cup corn, frozen or canned
- 1 cup diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
- Olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a skillet, heat olive oil over medium heat. Add the onion and garlic, and sauté until soft.
- Stir in the cooked rice, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper.
- Fill each bell pepper with the rice mixture. Place them in a baking dish.
- If using, sprinkle cheese on top.
- Cover with foil and bake for 25-30 minutes.
- Remove foil and bake an additional 10-15 minutes, until the peppers are tender.
- Serve warm.
Notes
Adjust the spices according to taste and feel free to add other vegetables like zucchini or spinach.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 pepper
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg
Keywords: stuffed peppers, vegetarian recipe, healthy meal