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Stuffed Peppers

A family favorite stuffed peppers recipe filled with rice, beans, and cheese, baked to golden perfection.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 large bell peppers any color
  • 1 cup cooked rice or quinoa
  • 1 can 15 oz black beans, drained and rinsed
  • 1 cup corn fresh or frozen
  • 1 cup diced tomatoes canned or fresh
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 cup shredded cheese cheddar or Monterey Jack
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)

Equipment

  • Large pot for boiling
  • Large baking dish
  • Cutting board
  • Sharp knife
  • Mixing bowl
  • Aluminum foil

Method
 

  1. Preheat the oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds.
  2. Bring a large pot of salted water to a boil. Gently place the peppers in the water for 5 minutes to soften.
  3. In a mixing bowl, combine the cooked rice, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper. Stir until well mixed.
  4. Carefully stuff each pepper with the filling, packing it in tightly.
  5. Place the stuffed peppers upright in a baking dish and sprinkle the shredded cheese on top.
  6. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is golden.
  7. Remove the peppers from the oven and let cool for a few minutes.
  8. Garnish with fresh cilantro if desired and serve warm.

Notes

For an extra layer of flavor, try adding a splash of lime juice to the filling before stuffing.