Ingredients
Scale
- Bell peppers (any color) 4 large
- Cooked rice 2 cups
- Black beans 1 (15-ounce) can, drained and rinsed
- Corn kernels 1 cup (fresh, frozen, or canned)
- Onion 1/2 medium, chopped
- Diced tomatoes 1 (14.5-ounce) can, undrained
- Shredded cheddar cheese 1 cup
- Taco seasoning 2 tablespoons
Instructions
- Step 1: Preheat oven to 375°F (190°C). Cut the bell peppers in half lengthwise and remove the seeds and membranes.
- Step 2: In a large bowl, combine the cooked rice, black beans, corn, onion, diced tomatoes (with juice), taco seasoning, and half of the shredded cheese. Mix well.
- Step 3: Stuff each bell pepper half with the rice and vegetable mixture.
- Step 4: Arrange the stuffed bell peppers in a baking dish. Add about 1/2 inch of water to the bottom of the dish.
- Step 5: Cover the baking dish with foil and bake for 30 minutes. Remove the foil, sprinkle the remaining cheese on top, and bake for another 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
Notes
- Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave or bake in a preheated oven at 350°F (175°C) until warmed through.
- Serve these flavorful peppers with a dollop of sour cream or a sprinkle of fresh cilantro for added zest.
- For extra flavor, sauté the chopped onion with a pinch of salt until softened before adding it to the rice mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American