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Vegetarian Stuffed Bell Peppers with Rice & Beans

Vegetarian Stuffed Bell Peppers with Rice & Beans

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

  1. Preheat oven to 375°F (190°C). Lightly oil a baking dish.
  2. In a large mixing bowl, combine cooked rice, black beans, corn, diced tomatoes, olive oil, chili powder, cumin, salt, and pepper.
  3. Stuff each bell pepper with the rice and bean mixture, pressing down gently to pack it in.
  4. Place stuffed peppers upright in the prepared baking dish. Cover with foil and bake for 30 minutes.
  5. Uncover, sprinkle with shredded cheese (if using), and bake an additional 5 minutes until melted and bubbly.
  6. Remove from oven, garnish with chopped cilantro, and serve warm.