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
- Preheat your oven to 375°F (190°C). Grease a baking dish to hold the stuffed peppers.
- Slice the tops off of each bell pepper and remove the seeds. Place them upright in the baking dish.
- In a mixing bowl, combine cooked rice, beans, corn, salsa, and cheese (if using). Mix until well combined.
- Spoon the rice and bean mixture into each pepper, packing it down gently.
- 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.
- 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