FreeVegetarian
Vegetarian Stuffed Bell Peppers with Rice & Beans
Vegetarian Stuffed Bell Peppers with Rice & Beans
Servings
4 peppers
Prep
15 min
Cook
35 min
Ingredients
- 4 large bell peppers — any color, tops cut off and seeds removed
- 1 cup cooked brown rice
- 1 cup black beans — cooked or canned, rinsed and drained
- 1/2 cup corn kernels — fresh or frozen
- 1/2 cup diced tomatoes — canned or fresh
- 1/2 cup shredded cheese — optional, use vegan cheese if dairy-free
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt — to taste
- 1/4 teaspoon black pepper
- 2 tablespoons fresh cilantro — chopped, for garnish
Instructions
- 1Preheat oven to 375°F (190°C). Lightly oil a baking dish.
- 2In a large mixing bowl, combine cooked rice, black beans, corn, diced tomatoes, olive oil, chili powder, cumin, salt, and pepper.
- 3Stuff each bell pepper with the rice and bean mixture, pressing down gently to pack it in.
- 4Place stuffed peppers upright in the prepared baking dish. Cover with foil and bake for 30 minutes.
- 5Uncover, sprinkle with shredded cheese (if using), and bake an additional 5 minutes until melted and bubbly.
- 6Remove from oven, garnish with chopped cilantro, and serve warm.