Go Back
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.
Print Recipe Pin Recipe
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.