Name: Stuffed Bell Peppers
Ingredients: 4 bell peppers, tops cut off and seeds removed; 1 cup cooked rice; 1 can black beans, drained and rinsed; 1 cup corn kernels; 1 can diced tomatoes; 1 onion, diced; 2 garlic cloves, minced; 1 tsp cumin; 1 tsp chili powder; Salt and pepper to taste; 1 tbsp olive oil

Description

This recipe, “Stuffed Bell Peppers,” is a hearty, flavorful, and versatile dish that’s perfect for a satisfying meal or a crowd-pleasing appetizer

Ingredients

Scale

4 bell peppers, tops cut off and seeds removed
1 cup cooked rice
1 can black beans, drained and rinsed
1 cup corn kernels
1 can diced tomatoes
1 onion, diced
2 garlic cloves, minced
1 tsp cumin
1 tsp chili powder
Salt and pepper to taste
1 tbsp olive oil

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat the oven to 375°F (190°C).
Sauté Vegetables: In a large pan, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté until softened, about 5 minutes.
Add Remaining Filling Ingredients: Add the black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper to the pan. Cook for a few minutes, until heated through.
Stir in Rice: Stir in the cooked rice until well combined.
Stuff Peppers: Stuff the bell peppers with the rice and bean mixture, filling them generously.
Arrange in Baking Dish: Place the stuffed peppers in a baking dish.
Cover and Bake: Cover the baking dish with foil and bake for 30 minutes.
Uncover and Bake: Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the filling is heated through.
Serve Hot: Serve the stuffed peppers hot.