Name: Vegetarian Stuffed Bell Peppers
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 4 bell peppers (any color), tops cut off and seeds removed; 1 cup cooked rice (white, brown, or a grain blend); 1 can (15 oz) black beans, rinsed and drained; 1 cup corn kernels (fresh or frozen); 1 small onion, diced; 2 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon chili powder; Salt and pepper, to taste; 1 cup diced tomatoes (fresh or canned, drained if very watery); 1 cup shredded cheese (optional; cheddar, Monterey Jack, or pepper jack); Fresh herbs for garnish (e.g., cilantro or parsley)

Description

Colorful bell peppers filled with a hearty mixture of rice, black beans, tomatoes, and sweet corn, perfect for weeknight dinners or potlucks.

Ingredients

Scale

4 bell peppers (any color), tops cut off and seeds removed
1 cup cooked rice (white, brown, or a grain blend)
1 can (15 oz) black beans, rinsed and drained
1 cup corn kernels (fresh or frozen)
1 small onion, diced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and pepper, to taste
1 cup diced tomatoes (fresh or canned, drained if very watery)
1 cup shredded cheese (optional; cheddar, Monterey Jack, or pepper jack)
Fresh herbs for garnish (e.g., cilantro or parsley)

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Instructions

Preheat the oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds. If needed, trim a thin slice from the bottom so they sit upright.
In a skillet over medium heat, sauté the diced onion and minced garlic until translucent, about 4–5 minutes.
In a bowl, mix together the cooked rice, rinsed black beans, corn, diced tomatoes, sautéed onion and garlic, cumin, chili powder, salt, and pepper. Adjust seasoning to taste.
Stuff each bell pepper with the rice mixture, packing gently but not too tightly.
Place the stuffed peppers upright in a baking dish and cover tightly with foil.
Bake for 25 minutes in the preheated oven.
Remove the foil, add shredded cheese to the tops if using, and bake for an additional 10 minutes or until peppers are tender and cheese is melted and golden.
Garnish with fresh herbs and serve warm.

Notes

These are estimates for nutrition; for precise tracking use your brand labels. Choose low-sodium options if watching sodium. Great for meal prep and freezer storage.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 1 stuffed pepper
Calories: 329
Sugar: 5g
Sodium: 400mg
Fat: 11g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 9.6g
Protein: 15.8g
Cholesterol: 30mg