Description
Vegetarian stuffed bell peppers filled with rice and vegetables.
Ingredients
Scale
- 4 bell peppers
- 1 cup cooked rice
- 1 can black beans, drained
- 1 cup corn
- 1 cup diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt to taste
- 1 cup shredded cheese
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a bowl, mix cooked rice, black beans, corn, diced tomatoes, cumin, chili powder, and salt.
- Stuff each bell pepper with the rice mixture.
- Place the stuffed peppers in a baking dish.
- Top with shredded cheese.
- Cover with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10 minutes, until cheese is melted.
Notes
- You can use any color of bell peppers.
- Feel free to add other vegetables to the filling.
- These can be made ahead and stored in the fridge.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 20mg
Keywords: vegetarian stuffed bell peppers with rice