Description
These easy Stuffed Peppers are filled with a hearty mixture of rice, black beans, tomatoes, corn, herbs, and melted cheese. They are colorful, satisfying, and perfect for a healthy vegetarian dinner or meal-prep lunch.
Ingredients
For the Peppers
- 4 large bell peppers, halved lengthwise and seeds removed
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup cooked rice
- 1 can (15 oz / 425 g) black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup diced tomatoes
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar or Mexican cheese blend
- 2 tablespoons fresh cilantro, chopped
For Serving
- Lime wedges
- Fresh cilantro
- Avocado or sliced jalapeños, optional
- Sour cream or Greek yogurt, optional
Instructions
- Preheat the oven: Heat oven to 400°F (200°C). Lightly grease a baking dish to prevent sticking and prepare for the stuffed peppers.
- Prepare the filling: Heat olive oil in a skillet over medium heat. Add the diced onion and cook for 3 to 4 minutes until softened. Add minced garlic and cook for an additional 30 seconds to release its aroma.
- Combine: Stir in the cooked rice, drained and rinsed black beans, corn kernels, diced tomatoes, chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Cook the mixture for 3 to 4 minutes, allowing the flavors to blend together.
- Fill the peppers: Arrange the pepper halves cut-side up in the prepared baking dish. Spoon the filling evenly into each pepper half, ensuring they are well filled but not overflowing.
- Bake: Cover the baking dish loosely with aluminum foil to retain moisture and bake for 25 minutes. Remove the foil, sprinkle the shredded cheddar or Mexican cheese blend over the top of each pepper, then bake uncovered for an additional 10 to 15 minutes, until the peppers are tender and the cheese is melted and bubbly.
- Serve: Garnish the stuffed peppers with fresh chopped cilantro. Serve immediately with lime wedges and your choice of optional toppings such as avocado slices, jalapeños, sour cream, or Greek yogurt for added creaminess and flavor.
Notes
- Use any cooked grain such as quinoa, brown rice, or couscous for variety.
- For a vegan version, omit the cheese or use dairy-free cheese alternatives.
- Add cooked ground turkey, chicken, or beef to the filling for extra protein if desired.
- Leftovers keep refrigerated for up to 4 days and can be reheated covered in the oven or microwave until hot.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner, Main Course, Lunch
- Method: Baking
- Cuisine: Mexican, Tex-Mex
