Description
Vegetarian stuffed bell peppers with rice are a flavorful and nutritious dish.
Ingredients
Scale
- 4 large bell peppers
- 1 cup cooked rice
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup shredded cheese (optional)
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a bowl, mix the cooked rice, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper.
- Stuff the mixture into each bell pepper.
- Place the stuffed peppers in a baking dish and cover with foil.
- Bake for 30 minutes. Remove foil and add cheese if desired, then bake for an additional 10 minutes.
- Let cool slightly before serving.
Notes
- You can use any color of bell peppers.
- This recipe is versatile; add other vegetables or spices as you prefer.
- Store leftovers in an airtight container in the refrigerator.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 20mg
Keywords: vegetarian stuffed bell peppers, rice stuffed peppers, healthy stuffed peppers