Name: Stuffed Bell Peppers with Rice and Beans
Ingredients: For the Peppers: 3 large bell peppers of any color (red, yellow, orange, or green), halved lengthwise and seeds removed; 1 tablespoon of olive oil; Pinch of salt and black pepper; For the Filling: 1 tablespoon of olive oil; 1 medium yellow onion, finely chopped; 3-4 cloves of garlic, minced; 1 cup of cooked rice (white, brown, or quinoa); 1 (15-ounce) can of black beans, rinsed and drained; 1 cup of frozen or fresh corn kernels; 1 (15-ounce) can of diced tomatoes, undrained; 1 teaspoon of ground cumin; 1/2 teaspoon of smoked paprika; 1/2 teaspoon of dried oregano; 1/4 teaspoon of chili powder (or more, to taste); 1/2 cup of vegetable broth or water; Salt and black pepper to taste; 1/4 cup of fresh cilantro, chopped; For the Topping: 1 cup of shredded cheese (Cheddar, Monterey Jack, or a Mexican blend); For a vegan option: Use 1 cup of your favorite dairy-free shredded cheese or a sprinkle of nutritional yeast.

Ingredients

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Complete Ingredients

For the Peppers:
- 3 large bell peppers of any color (red, yellow, orange, or green), halved lengthwise and seeds removed
- 1 tablespoon of olive oil
- Pinch of salt and black pepper

For the Filling:
- 1 tablespoon of olive oil
- 1 medium yellow onion, finely chopped
- 3–4 cloves of garlic, minced
- 1 cup of cooked rice (white, brown, or quinoa)
- 1 (15-ounce) can of black beans, rinsed and drained
- 1 cup of frozen or fresh corn kernels
- 1 (15-ounce) can of diced tomatoes, undrained
- 1 teaspoon of ground cumin
- 1/2 teaspoon of smoked paprika
- 1/2 teaspoon of dried oregano
- 1/4 teaspoon of chili powder (or more, to taste)
- 1/2 cup of vegetable broth or water
- Salt and black pepper to taste
- 1/4 cup of fresh cilantro, chopped

For the Topping:
- 1 cup of shredded cheese (Cheddar, Monterey Jack, or a Mexican blend)
- For a vegan option: Use 1 cup of your favorite dairy-free shredded cheese or a sprinkle of nutritional yeast.

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Instructions

Prepare the Peppers: Preheat your oven to 400°F (200°C). Place the bell pepper halves, cut-side up, in a 9×13 inch baking dish. Drizzle them with 1 tablespoon of olive oil and sprinkle with a pinch of salt and pepper. Bake for 15-20 minutes. This crucial pre-baking step ensures the peppers will be tender and fully cooked, not hard and raw.

Sauté the Aromatics: While the peppers are pre-baking, prepare the filling. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook for 4-5 minutes, until softened and translucent. Add the minced garlic and cook for another minute until fragrant.

Build the Filling: To the skillet, add the rinsed black beans, corn, diced tomatoes (with their juices), cumin, smoked paprika, dried oregano, and chili powder. Stir everything together to combine.

Simmer the Flavors: Pour in the vegetable broth or water. Bring the mixture to a simmer and let it cook for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Incorporate the Rice and Herbs: Remove the skillet from the heat. Gently stir in the cooked rice and the chopped fresh cilantro. Season the filling generously with salt and pepper to your taste. This is your last chance to season the filling, so don’t be shy!

Stuff the Peppers: Carefully remove the pre-baked peppers from the oven. Spoon the rice and bean mixture evenly into each pepper half, packing it in gently.

Top and Bake: Sprinkle the shredded cheese (or vegan alternative) over the top of each stuffed pepper. Pour about 1/4 cup of water or vegetable broth into the bottom of the baking dish (this creates steam and prevents the peppers from burning).

Final Bake: Return the dish to the oven and bake for another 15-20 minutes, or until the filling is heated through and the cheese is melted and bubbly.

Nutrition

Serving Size: one normal portion
Calories: 300-400