Description
Vegetarian stuffed bell peppers are a vibrant and flavorful dish that brings comfort to the dining table. These colorful peppers are generously filled with a savory mixture of rice, black beans, corn, and spices, then topped with melty cheddar cheese. Perfect for weeknight dinners or entertaining guests, this recipe is not only visually appealing but also packed with wholesome goodness. Experience the delightful aroma wafting through your kitchen as these stuffed beauties bake to perfection.
Ingredients
Scale
- 4 medium bell peppers (red, yellow, or green)
- 1 cup cooked jasmine rice
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels (fresh or frozen)
- 1 can (14.5 oz) diced tomatoes
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup shredded cheddar cheese
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet over medium heat, sauté diced onion and minced garlic in olive oil for 3-4 minutes until fragrant.
- Stir in cooked rice, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper; mix until heated through.
- Slice tops off bell peppers and remove seeds. Stuff each pepper with the rice mixture.
- Top each stuffed pepper with shredded cheddar cheese and place upright in a baking dish with a little water at the bottom.
- Bake uncovered for 25-30 minutes until peppers are tender.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 stuffed bell pepper (approximately 280g)
- Calories: 320
- Sugar: 6g
- Sodium: 500mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 20mg