Description
Delicious vegetarian stuffed bell peppers filled with rice, beans, and spices, bringing bold flavors and nostalgia in every bite.
Ingredients
Scale
- 4 bell peppers (red, yellow, orange, or green)
- 1 cup cooked rice (white, brown, or quinoa)
- 1 cup black beans (canned or cooked from scratch)
- 1 cup corn (fresh or frozen)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
- Fresh herbs for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the peppers by cutting the tops off and removing the seeds.
- Sauté the onions and garlic in a skillet over medium heat for 3-4 minutes.
- Mix in the cooked rice, black beans, corn, cumin, paprika, salt, and pepper.
- Stuff the bell peppers with the mixture, packing it down lightly.
- Bake for 25 minutes covered with foil, then remove the foil and bake for an additional 10-15 minutes.
- Freshen the dish with fresh herbs before serving.
Notes
Feel free to experiment with different beans or add spices for extra flavor. Leftover filling can also be used in salads or tortillas.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 pepper
- Calories: 200
- Sugar: 3g
- Sodium: 350mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 10mg
Keywords: stuffed peppers, vegetarian recipe, healthy meal, family dinner, easy recipe