These vegetarian Mexican inspired stuffed peppers are a delightful and flavorful dish. Packed with a hearty filling of rice, black beans, corn, and spices, they make for a satisfying meal that is both healthy and delicious. Perfect for a weeknight dinner or a special occasion.
Preparation time
20min
Cooking time
40min
Ingredients
4 Servings
- 4 bell peppers
- 1 cup black beans
- 1 cup cheese
- 1 teaspoon chili powder
- 1 cup cooked rice
- 1 cup corn
- 1 teaspoon cumin
- 2 cloves garlic
- 2 tablespoons olive oil
- 1 onion
- 0.5 teaspoon pepper
- 1 teaspoon salt
- 1 cup tomato sauce
Directions
Step 1
Preheat the oven to 375°F (190°C).
Step 2
Cut the tops off the bell peppers and remove the seeds and membranes.
Step 3
In a large skillet, heat the olive oil over medium heat.
Step 4
Add the chopped onion and cook until softened, about 5 minutes.
Step 5
Add the minced garlic and cook for another minute.
Step 6
Stir in the cooked rice, black beans, corn, tomato sauce, chili powder, cumin, salt, and pepper. Cook until heated through, about 5 minutes.
Step 7
Stuff the bell peppers with the rice mixture and place them in a baking dish.
Step 8
If using, sprinkle the tops with shredded cheese.
Step 9
Cover the baking dish with foil and bake for 30 minutes.
Step 10
Remove the foil and bake for an additional 10 minutes, until the peppers are tender and the cheese is melted and bubbly.
Step 11
Serve hot and enjoy!