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
- 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
Instructions
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Preheat Oven: Preheat the oven to 375°F (190°C).
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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.
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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.
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Stir in Rice: Stir in the cooked rice until well combined.
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Stuff Peppers: Stuff the bell peppers with the rice and bean mixture, filling them generously.
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Arrange in Baking Dish: Place the stuffed peppers in a baking dish.
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Cover and Bake: Cover the baking dish with foil and bake for 30 minutes.
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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.
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Serve Hot: Serve the stuffed peppers hot.
