Description
Delicious vegetarian stuffed peppers filled with rice, beans, and spices.
Ingredients
Scale
- 4 bell peppers
- 1 cup cooked rice
- 1 can black beans, drained
- 1 cup corn
- 1 cup diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt to taste
- 1 cup shredded cheese
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a bowl, mix rice, black beans, corn, tomatoes, cumin, chili powder, and salt.
- Stuff the mixture into each bell pepper.
- Place stuffed peppers in a baking dish.
- Sprinkle cheese on top of each pepper.
- Bake for 25-30 minutes until peppers are tender.
Notes
- You can use any color of bell peppers.
- Feel free to add other vegetables.
- These can be made ahead and frozen.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 250
- Sugar: 4g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 15mg