Ingredients
Scale
- 4 large bell peppers (any color)
- 1 cup of uncooked rice (white or brown)
- 2 cups of vegetable broth or water
- 1 can (15 oz) of black beans, drained and rinsed
- 1 can (15 oz) of diced tomatoes
- 1 teaspoon of cumin
- 1 teaspoon of chili powder
- 1 cup of corn (frozen or canned)
- 1 cup of shredded cheese (cheddar or mozzarella)
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a pot, cook rice with vegetable broth or water for about 20 minutes.
- In a bowl, mix cooked rice, black beans, diced tomatoes, corn, cumin, chili powder, salt, and pepper.
- Slice the tops off the bell peppers and remove seeds.
- Stuff each pepper with the rice mixture.
- Cover with foil and bake for 25 minutes, then add cheese and bake uncovered for an additional 5-10 minutes.
Notes
- Feel free to customize the filling with your favorite vegetables or proteins.
- Leftover stuffed peppers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 5g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 20mg