Description
Delicious stuffed bell peppers filled with a savory mix of rice, beans, and spices.
Ingredients
Scale
- 4 large bell peppers
- 1 cup cooked rice
- 1 can black beans, drained and rinsed
- 1 cup corn
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup shredded cheese
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the tops off the bell peppers and remove the seeds.
- In a bowl, mix the cooked rice, black beans, corn, cumin, paprika, salt, and pepper.
- Stuff the mixture into each bell pepper and place them in a baking dish.
- Top each pepper with shredded cheese.
- Bake for 25-30 minutes until the peppers are tender.
- Garnish with fresh cilantro before serving.
Notes
For added flavor, you can include diced tomatoes in the filling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 pepper
- Calories: 300
- Sugar: 6g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 20mg
Keywords: stuffed peppers, vegetarian recipe, Mexican cuisine