Description
A flavorful and hearty dish featuring yellow bell peppers stuffed with a savory Southwest-inspired mixture of rice, beans, vegetables, and spices.
Ingredients
Units
Scale
- 4 large yellow bell peppers
- 1 cup cooked brown rice
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup diced tomatoes
- 1/2 cup chopped red onion
- 1/2 cup shredded cheddar cheese (optional for topping)
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp chopped fresh cilantro (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the tops off the yellow bell peppers and remove the seeds and membranes. Set aside.
- Heat olive oil in a skillet over medium heat. Add red onion and garlic; sauté until softened.
- Add cooked rice, black beans, corn, diced tomatoes, chili powder, cumin, paprika, salt, and pepper. Stir well to combine and cook for 5 minutes.
- Stuff the bell peppers with the mixture and place them in a baking dish.
- Top with shredded cheese if using.
- Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes until peppers are tender and cheese is melted.
- Garnish with chopped cilantro before serving, if desired.
Notes
- You can substitute quinoa for rice for a protein boost.
- Add diced jalapeños for extra heat.
- Use vegan cheese or omit cheese for a vegan version.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 280
- Sugar: 6g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 10mg