Description
These Vegetarian Stuffed Bell Peppers are a flavorful and hearty meal filled with a savory mixture of rice, black beans, corn, and spices, topped with melted cheese. Baked to perfection, they offer a nutritious and satisfying option perfect for weeknight dinners or meal prep.
Ingredients
Scale
Vegetables
- 4 large bell peppers
- 1 small onion, chopped
- 2 cloves garlic, minced
- Fresh cilantro, for garnish
Filling
- 1 cup cooked rice
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
Dairy
- 1 cup shredded cheese (such as Monterey Jack or Cheddar)
Others
- Olive oil, for sautéing
Instructions
- Prepare the bell peppers: Wash the bell peppers, slice off the tops, and carefully remove the seeds and membranes to create hollow shells for stuffing.
- Cook the rice: Cook the rice according to package instructions until tender, then set aside to cool slightly.
- Sauté aromatics: In a skillet, heat a drizzle of olive oil over medium heat, then sauté the chopped onion and minced garlic until they become translucent and fragrant, about 3-4 minutes.
- Mix the filling: In a large mixing bowl, combine the cooked rice, drained black beans, corn, diced tomatoes (with juices), sautéed onion and garlic, ground cumin, chili powder, salt, and pepper. Stir well until all ingredients are evenly incorporated.
- Stuff the peppers: Carefully fill each prepared bell pepper with the rice and bean mixture, packing gently but leaving a little space at the top for the cheese.
- Bake covered: Preheat the oven to 375°F (190°C). Place the stuffed peppers upright in a baking dish, cover with foil, and bake for 25 minutes to heat through and soften the peppers.
- Add cheese and finish baking: Remove the foil, sprinkle the shredded cheese evenly on top of each stuffed pepper, then return to the oven and bake uncovered for an additional 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden.
- Garnish and serve: Remove from oven, garnish with fresh cilantro, and serve hot for a wholesome and delicious vegetarian meal.
Notes
- You can use any color bell peppers—red, yellow, green, or orange—for this recipe.
- For a vegan option, substitute the cheese with vegan cheese or omit it altogether.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Adding a squeeze of lime or a dollop of sour cream enhances the flavors when serving.
- If fresh corn is used, consider lightly sautéing it along with the onions for extra flavor.
