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Close-up of stuffed bell peppers filled with rice, beans, and corn, garnished with parsley.
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Stuffed Bell Peppers with Rice & Veggies

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 servings
Calories 350
A delicious and healthy dish featuring bell peppers stuffed with a flavorful rice and vegetable mixture, perfect for a satisfying meal.

Ingredients

Bell Peppers

  • 4 pieces bell peppers (any color)
  • 1 cup cooked rice
  • 1 cup diced tomatoes
  • 1 cup black beans (canned, rinsed and drained)
  • 1 cup corn (canned or frozen)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • to taste salt and pepper
  • 1 cup shredded cheese (optional)
  • for garnish fresh parsley (optional)

Instructions 

  • Preheat oven to 375°F (190°C).
  • Cut tops off peppers, remove seeds. Sauté onion and garlic until soft.
  • Add rice, tomatoes, beans, corn, cumin, paprika, salt, and pepper. Mix and heat through.
  • Stuff peppers with mixture, top with cheese if desired.
  • Place in baking dish, add water, cover with foil, and bake 25-30 mins. Uncover and bake 10 mins more.
  • Garnish with parsley before serving.

Notes

You can customize the filling with your favorite vegetables or add hot sauce for extra flavor.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: Bell Peppers, vegetarian