Description
Vibrant bell peppers filled with a savory blend of rice, beans, and spices, baked to perfection for a nutritious and flavorful meal.
Ingredients
Scale
- 4 bell peppers (any color)
- 1 cup cooked rice (brown or white)
- 1 cup black beans (canned or cooked from dry, rinsed if canned)
- 1 cup corn (canned or frozen)
- 1 cup diced tomatoes (fresh or canned)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Olive oil for sautéing
- Fresh herbs for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the tops off the bell peppers and remove the seeds.
- Heat olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, sautéing until they soften and become fragrant.
- Stir in the cooked rice, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper. Cook this mixture until everything is heated through.
- Stuff each bell pepper with your flavorful rice mixture, packing it in tightly.
- Arrange the stuffed peppers in a baking dish and drizzle lightly with olive oil.
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender.
- Garnish with fresh herbs if desired and serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. They can also be frozen for delivery in 2-3 months for best taste.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg
Keywords: stuffed peppers, vegetarian recipe, healthy dinner, plant-based meals, easy meals