Description
A heartwarming dish of bell peppers packed with a flavorful mixture of rice, beans, and spices, perfect for family dinners or gatherings.
Ingredients
- 4 bell peppers
- 1 cup cooked rice
- 1 can black beans, rinsed and drained
- 1 cup corn, frozen or canned
- 1 cup diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
- Fresh herbs for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a large bowl, combine the cooked rice, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper. Mix well.
- Stuff each bell pepper with the rice mixture.
- Place the stuffed peppers in a baking dish and pour a little water into the bottom of the dish to help them steam.
- Cover with foil and bake for 30 minutes.
- If using, sprinkle cheese on top of the peppers and bake uncovered for an additional 10 minutes, until the cheese is melted and bubbly.
- Remove from the oven and garnish with fresh herbs, if desired. Serve warm.
Notes
You can store leftover stuffed peppers in an airtight container in the refrigerator for 3-4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican