Description
Vegetarian stuffed peppers filled with rice and vegetables.
Ingredients
Scale
- 4 bell peppers
- 1 cup cooked rice
- 1 can black beans, drained
- 1 cup corn, frozen or canned
- 1 cup diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt to taste
- 1 cup shredded cheese
Instructions
- Preheat oven to 375°F (190°C).
- Cut the tops off the peppers and remove seeds.
- In a bowl, mix rice, black beans, corn, tomatoes, cumin, chili powder, and salt.
- Stuff each pepper with the mixture.
- Top with cheese.
- Place peppers upright in a baking dish.
- Bake for 30 minutes.
- Serve hot.
Notes
- Use any color bell peppers.
- Substitute quinoa for rice for a different texture.
- Add jalapeños for extra heat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 pepper
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 20mg