Description
Stuffed bell peppers filled with a savory mixture of vegetables and grains.
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 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 bowl, mix the cooked rice, black beans, corn, diced tomatoes, cumin, chili powder, and salt.
- Stuff the bell peppers with the mixture.
- Place the stuffed peppers in a baking dish.
- If using, sprinkle cheese on top of each pepper.
- Bake for 30 minutes or until the peppers are tender.
Notes
- You can add other vegetables as desired.
- Adjust seasonings to taste.
- Serve with salsa or avocado if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 15mg
Keywords: stuffed bell peppers vegetarian