Ingredients
Scale
- 4 bell peppers
- 1 cup cooked rice
- 1 can black beans, drained and rinsed
- 1 cup corn
- 1 cup diced tomatoes
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Olive oil for drizzling
- Chopped fresh cilantro for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a skillet, heat olive oil over medium heat and sauté onions and garlic until softened.
- Add cooked rice, black beans, corn, diced tomatoes, cumin, paprika, salt, and pepper. Stir to combine and heat through.
- Stuff each bell pepper with the rice and vegetable mixture. Place the stuffed peppers in a baking dish.
- Drizzle with olive oil and cover with foil.
- Bake for 30-35 minutes, until the peppers are tender.
- Remove the foil and let cool slightly. Garnish with chopped cilantro before serving.
Notes
Feel free to customize the filling with additional vegetables or beans according to your preference.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 0mg