Vegetarian Stuffed Bell Peppers
Colorful bell peppers filled with a savory mixture of rice, beans, vegetables, and cheese, baked to perfection. A satisfying vegetarian dinner for four.
- Prep Time: 20 min
- Cook Time: 50 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- 2 large bell peppers, any color
- ½ cup cooked rice
- ½ can (15 oz) black beans, drained and rinsed
- ½ cup corn kernels
- ½ small onion, diced
- 1 cloves garlic, minced
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ½ 1/2 teaspoon paprika
- ½ 1/2 cup tomato sauce
- ½ 1/2 cup shredded cheese (cheddar or Mexican blend)
- ½ Salt and pepper to taste
- ½ Fresh cilantro or parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes.
- In a large bowl, combine cooked rice, black beans, corn, onion, garlic, cumin, chili powder, paprika, and tomato sauce. Season with salt and pepper.
- Stuff each bell pepper with the rice and bean mixture. Place them in a baking dish.
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil, sprinkle the tops of the peppers with shredded cheese, and bake uncovered for an additional 15-20 minutes until the cheese is melted and bubbly.
- Garnish with fresh cilantro or parsley before serving.
Nutritional Estimates
Per serving · 2 servings total
| calories | 320 |
|---|---|
| protein | 14g |
| carbohydrates | 54g |
| fat | 6g |
Community Ratings & Comments
No ratings yet. Be the first!
Comments
No comments yet. Be the first to leave one!