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Stuffed Peppers with Rice, Beans, and Corn

Stuffed Peppers with Rice, Beans, and Corn


  • Author: Elena Bennett
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings

Description

Delicious stuffed peppers filled with a mix of rice, beans, and corn, perfect for a healthy weeknight dinner.


Ingredients

  • Bell Peppers: Colorful bell peppers act as the vessel for the stuffing and add a sweet flavor.
  • Cooked Rice: Any type of cooked rice can be used. This adds bulk to the filling.
  • Canned Beans: Black beans or pinto beans for protein and fiber; we recommend rinsing them before use.
  • Sweet Corn: Adds sweetness and texture. You can use canned, frozen, or fresh corn.
  • Salsa: A great flavor booster! Use your favorite salsa for a zesty filling.
  • Cheese: Optional, but shredded cheese on top can add a delicious cheesy finish.

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a baking dish to hold the stuffed peppers.
  2. Slice the tops off of each bell pepper and remove the seeds. Place them upright in the baking dish.
  3. In a mixing bowl, combine cooked rice, beans, corn, salsa, and cheese (if using). Mix until well combined.
  4. Spoon the rice and bean mixture into each pepper, packing it down gently.
  5. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes until the peppers are tender and the filling is heated through.
  6. Serve warm, garnished with fresh herbs or additional cheese if desired.

Notes

Choose fresh peppers to enhance flavor. Customize the filling to your taste. Avoid overcooking to maintain texture.

  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Dinner
  • Method: Baking
  • Cuisine: Vegetarian

Nutrition

  • Serving Size: 1 stuffed pepper
  • Calories: 250
  • Sugar: 2g
  • Sodium: 350mg
  • Fat: 5g
  • Saturated Fat: 2g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 10g
  • Protein: 9g
  • Cholesterol: 10mg

Keywords: Stuffed Peppers, Rice, Beans