Enjoy a hearty and nourishing vegetarian meal with these bean-stuffed bell peppers. Each pepper is generously filled with a savory blend of beans, rice, vegetables, and spices, then baked to achieve a delightfully tender texture. This dish delivers a satisfying combination of flavors and nutrition, making it a great choice for a comforting and healthy meal any day of the week. Dive into these veggie-packed peppers, and relish a meal that not only tastes good but also leaves you feeling full and content.
Ingredients
- 4 whole bell peppers
- 1 cup cooked rice
- 1 16 oz can black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup salsa
- 1 tbsp Taco Seasoning
- 1 cup shredded cheese
Instructions
- Preheat the oven to 350°F (180°C).
- Cut the tops off the bell peppers and carefully remove the seeds and membranes, creating a cavity for the filling.
- In a large mixing bowl, combine the cooked rice, black beans, corn kernels, salsa, and Taco Seasoning until well mixed.
- Spoon the mixture into the cavities of the bell peppers, packing lightly to fit snugly.
- Place the stuffed peppers upright in a baking dish.
- Sprinkle shredded cheese evenly over the top of each stuffed pepper.
- Cover the baking dish with aluminum foil to prevent the cheese from burning and to keep the peppers moist.
- Bake in the preheated oven for 30 minutes with the foil on.
- Remove the foil and continue to bake for an additional 15 minutes, or until the peppers are tender and the cheese has melted and is slightly golden.
- Remove from oven and let sit for a few minutes before serving.
- Serve the baked stuffed peppers directly from the dish.
Keywords: Main Course, Mexican, Vegetarian, Healthy, Family dinner
Spice Rack: Taco Seasoning
Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.
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