Description
These Vegetarian Stuffed Bell Peppers are a hearty and flavorful meal, loaded with rice, black beans, corn, and diced tomatoes, seasoned with cumin and chili powder, then baked to perfection with melted cheese on top. Perfect for a comforting and nutritious dinner.
Ingredients
Scale
Vegetables
- 4 large bell peppers
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup corn (fresh or frozen)
- Fresh cilantro (for garnish)
Filling
- 1 cup cooked rice
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Other
- 1 cup shredded cheese (cheddar or your choice)
- Olive oil for sautéing
Instructions
- Prepare the bell peppers: Wash the bell peppers thoroughly. Slice off the tops and carefully remove the seeds and membranes inside to create hollow shells ready for stuffing.
- Cook the rice: Prepare the rice according to the package instructions until fluffy. Set aside to cool slightly.
- Sauté aromatics: Heat a skillet over medium heat and add a drizzle of olive oil. Sauté the chopped onion and minced garlic until they become soft and fragrant, about 3-4 minutes.
- Mix the filling: In a large bowl, combine the cooked rice, drained black beans, corn, diced tomatoes (including juices), sautéed onion and garlic, ground cumin, chili powder, salt, and pepper. Mix everything thoroughly to blend the flavors.
- Stuff the peppers: Spoon the rice mixture into each hollowed bell pepper, filling them generously but leaving a little space on top for the cheese.
- Bake covered: Preheat your oven to 375°F (190°C). Place the stuffed peppers upright in a baking dish and cover with foil. Bake for 25 minutes to allow the flavors to meld and peppers to soften.
- Add cheese and finish baking: Remove the foil and sprinkle shredded cheese over each stuffed pepper. Return to the oven and bake uncovered for an additional 10-15 minutes, until the cheese is melted, bubbly, and slightly golden.
- Garnish and serve: Once baked, remove from the oven and let cool for a few minutes. Garnish with fresh cilantro before serving for a fresh touch.
Notes
- You can use any color of bell peppers—red, yellow, or orange—for a sweeter flavor.
- For a vegan version, substitute cheese with a plant-based alternative or omit it entirely.
- Adjust the chili powder amount depending on your preferred spice level.
- Leftover fillings can be stored in the refrigerator for up to 3 days and used as a rice bowl topping.
- To save time, use pre-cooked or leftover rice.
