These vibrant stuffed bell peppers are a hearty and nutritious dish, perfect for a weeknight dinner or meal prep. Packed with brown rice, black beans, and colorful vegetables, they’re both satisfying and full of flavor.
Ingredients
• 4 large bell peppers (any color)
• 1 cup cooked brown rice
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn (fresh, frozen, or canned)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 cup diced tomatoes (fresh or canned)
• 1 cup shredded cheese (cheddar or Mexican blend)
• Fresh cilantro for garnish (optional)
Instructions
1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
3. In a large bowl, combine the cooked brown rice, black beans, corn, onion, garlic, cumin, chili powder, salt, pepper, and diced tomatoes. Mix until well combined.
4. Spoon the filling mixture into each bell pepper, packing it in gently.
5. Top each stuffed pepper with shredded cheese.
6. Cover the baking dish with foil and bake for 25-30 minutes.
7. Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and the peppers are tender.
8. Garnish with fresh cilantro if desired and serve warm.
Aprile's Kitchen 