Description
Hearty and nourishing vegetarian stuffed bell peppers filled with rice, black beans, corn, and spices, perfect for any occasion.
Ingredients
Scale
- 4 bell peppers (any color)
- 1 cup cooked rice
- 1 can black beans, drained and rinsed
- 1 cup corn (fresh or frozen)
- 1 cup diced tomatoes
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Olive oil (about 1 tablespoon)
- Fresh herbs for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds. Trim a thin slice from the bottom if needed for stability.
- In a pan, heat olive oil and sauté the onion and garlic until soft and translucent (about 4–5 minutes).
- Add cooked rice, black beans, corn, diced tomatoes, cumin, paprika, salt, and pepper; stir until well combined and heated through.
- Stuff the mixture into the hollowed bell peppers, pressing gently to fill.
- Place stuffed peppers in a baking dish and cover with foil.
- Bake for 30–35 minutes, until tender but holding shape.
- Remove foil and bake for an additional 10 minutes to brown the tops. Add cheese if desired before this step.
- Garnish with fresh herbs before serving.
Notes
For a vegan version, omit cheese. Feel free to swap out ingredients according to personal preference.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 240
- Sugar: 4g
- Sodium: 350mg
- Fat: 4.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg