Stuffed Peppers
Hearty and comforting stuffed peppers filled with rice, beans, and spices, perfect for family meals and meal prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
- 4 large bell peppers (any color)
- 1 cup cooked rice (white or brown)
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn (frozen or fresh)
- 1 cup salsa (or diced tomatoes)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or Monterey Jack) for topping
- Fresh cilantro for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes.
- Combine the cooked rice, black beans, corn, salsa, cumin, chili powder, salt, and pepper in a large mixing bowl. Stir until everything is well mixed.
- Spoon the filling into each of the hollowed-out peppers, pressing down gently to pack them tightly. Place the stuffed peppers upright in a baking dish.
- Sprinkle the shredded cheese generously on top of each stuffed pepper.
- Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 5-10 minutes, until the cheese is melted and bubbly.
- Let the stuffed peppers cool for a few minutes. Garnish with fresh cilantro if desired, then serve warm.
Notes
Cook rice ahead to save time. Adjust spice levels and experiment with different fillings and toppings as desired.
Find it online: https://www.dishdashkitchen.com/stuffed-peppers/