Ingredients
Main ingredients
- 4 pieces bell peppers Any color of your choice.
- 1 cup cooked rice Use any preferred type of rice.
- 1 cup black beans Drained and rinsed.
- 1 cup corn Fresh, frozen, or canned, as preferred.
- 1 cup diced tomatoes Canned or fresh.
- 1 piece onion Diced.
- 2 cloves garlic Minced.
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper To taste.
- Olive oil For sautéing.
- Fresh parsley or cilantro For garnishing.
Method
Preparation
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a skillet, heat olive oil over medium heat, add diced onion and garlic, and sauté until softened.
- Stir in cooked rice, black beans, corn, diced tomatoes, cumin, paprika, salt, and pepper. Mix well and sauté for an additional 5 minutes.
- Stuff each bell pepper with the rice and vegetable mixture.
Baking
- Place the stuffed peppers upright in a baking dish, add a little water to the bottom of the dish, and cover with foil.
- Bake in the preheated oven for 30-35 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the peppers are tender.
- Garnish with fresh parsley or cilantro before serving.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 40gProtein: 8gFat: 7gSaturated Fat: 1gSodium: 300mgFiber: 8gSugar: 4g
Notes
Make sure to not overcook the peppers; they should be tender but still hold their shape. Feel free to add other ingredients like spinach, zucchini, or cheese for extra flavors. For a spicier kick, add diced jalapeños or chili flakes to the stuffing.
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