Description
A simple recipe for bell peppers filled with a savory mixture of rice, black beans, corn, and spices, then baked until tender.
Ingredients
Scale
- 4 large bell peppers (any color)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup cooked brown rice
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup frozen corn kernels
- 1 (14.5 ounce) can diced tomatoes, drained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon dried oregano
- 1/2 cup vegetable broth
- 1/2 cup shredded Monterey Jack cheese (optional)
- Salt and black pepper to taste
Instructions
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a baking dish.
- Cut the tops off the bell peppers and remove the seeds and membranes. Place the hollowed peppers cut-side up in the prepared baking dish.
- Heat the olive oil in a skillet over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute more.
- In a large bowl, combine the cooked rice, black beans, corn, drained diced tomatoes, chili powder, cumin, and oregano. Mix well.
- Stir the cooked onion and garlic mixture into the rice mixture. Add the vegetable broth and mix until everything is just combined. Season with salt and pepper.
- Spoon the filling evenly into the hollowed bell peppers.
- Pour about 1/4 inch of water into the bottom of the baking dish around the peppers to help them steam.
- Cover the baking dish tightly with aluminum foil. Bake for 35 minutes.
- Remove the foil. If using cheese, sprinkle it over the tops of the peppers. Return the dish to the oven, uncovered, and bake for another 10 to 15 minutes, or until the peppers are tender and the cheese is melted and lightly browned.
Notes
- You can substitute brown rice with white rice or quinoa.
- For a richer flavor, add 1/2 cup of chopped mushrooms to the onion mixture while sautéing.
- If you prefer a saucier filling, use the liquid from the diced tomatoes instead of vegetable broth.
- Prep Time: 15 min
- Cook Time: 50 min
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pepper
- Calories: 320
- Sugar: 9
- Sodium: 450
- Fat: 7
- Saturated Fat: 3
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 10
- Protein: 14
- Cholesterol: 10