Description
Delight in these colorful stuffed bell peppers filled with a flavorful vegetarian mixture of rice, black beans, corn, and spices, topped with melted cheese. This easy oven-baked recipe is perfect for a wholesome, satisfying meal that caters to vegetarian diets.
Ingredients
Scale
Vegetables
- 4 large bell peppers
- 1 small onion, diced
- 1 cup cooked rice
- 1 can black beans, drained and rinsed
- 1 cup corn
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese
Filling
Toppings
Instructions
- Preheat Oven: Begin by preheating your oven to 375°F (190°C) to ensure it’s hot and ready for baking the stuffed peppers evenly.
- Prepare Peppers: Cut the tops off each bell pepper and carefully remove the seeds and membranes, making sure the peppers are hollow and ready to be filled.
- Sauté Aromatics: In a skillet over medium heat, sauté diced onion and minced garlic until they become soft and translucent, releasing their rich flavors.
- Mix Filling: Add the cooked rice, black beans, corn, cumin, chili powder, salt, and pepper to the skillet. Stir well to combine all ingredients into a flavorful filling.
- Stuff Peppers: Spoon the prepared filling evenly into each hollowed bell pepper, packing the mixture gently but firmly.
- Arrange in Baking Dish: Place the stuffed peppers upright in a baking dish, ensuring they stand securely to prevent spilling during baking.
- Add Cheese Topping: Sprinkle shredded cheese generously over the top of each stuffed pepper for a deliciously melted finish.
- Bake: Bake the stuffed peppers in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is bubbly and slightly golden.
Notes
- You can substitute cooked quinoa or couscous for rice for a different texture and added nutrition.
- For a vegan option, use a plant-based cheese alternative or omit the cheese.
- Adjust chili powder according to your preferred spice level.
- Make sure to tuck the filling tightly inside to prevent it from falling out during baking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
