Description
A delicious and healthy recipe for vegetarian stuffed bell peppers filled with rice and vegetables.
Ingredients
Scale
- 4 large bell peppers
- 1 cup cooked rice
- 1 can black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
Instructions
- Preheat your 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, salt, and pepper.
- Stuff the mixture into the bell peppers.
- Place the stuffed peppers in a baking dish.
- If using, sprinkle cheese on top of the stuffed peppers.
- Bake for 25-30 minutes until the peppers are tender.
- Let cool for a few minutes before serving.
Notes
- Feel free to add other vegetables to the filling.
- This dish can be made ahead and stored in the fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 250
- Sugar: 3g
- 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 recipe