Stuffed Bell Peppers with Rice and Beans

Stuffed peppers make dinner feel special with very little work. Leftovers reheat perfectly for lunch.

Stuffed Bell Peppers with Rice and Beans

Stuffed Bell Peppers with Rice and Beans

Colorful bell peppers stuffed with a zesty rice, black bean, corn and tomato filling, then baked until tender.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 6 bell peppers tops cut off and seeded
  • 2 cups cooked brown rice
  • 1 can black beans 15 oz, drained and rinsed
  • 1 cup corn kernels
  • 1 can diced tomatoes 15 oz, drained
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp salt
  • 1/2 cup salsa
  • 1/4 cup fresh cilantro chopped

Method
 

  1. Heat the oven to 375°F (190°C). Stand the peppers upright in a baking dish.
  2. Mix the rice, beans, corn, tomatoes, cumin, chili powder, salt and salsa in a bowl.
  3. Pack the filling into the peppers and add 1/4 cup water to the bottom of the dish.
  4. Cover with foil and bake 30 minutes, then uncover and bake 5 minutes more until the peppers are tender.
  5. Top with cilantro and serve.

Notes

Assemble ahead and refrigerate up to 2 days before baking.

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