Ingredients
- Bell peppers (various colors) – 4 large
- Cooked rice (white or brown) – 2 cups
- Black beans, rinsed and drained – 1 (15-ounce) can
- Corn kernels (frozen or canned) – 1 cup
- Diced tomatoes, canned – 1 (14.5-ounce) can, drained
- Onion, chopped – 1 medium
- Cheddar cheese, shredded – 1 cup
- Taco seasoning – 1 packet (1 ounce)
Instructions
- Step 1: Preheat oven to 375°F (190°C). Cut the bell peppers in half lengthwise and remove the seeds and membranes.
- Step 2: In a large bowl, combine the cooked rice, black beans, corn, diced tomatoes, chopped onion, taco seasoning, and half of the shredded cheddar cheese. Mix well to combine.
- Step 3: Stuff each bell pepper half with the rice mixture, packing it firmly.
- Step 4: Place the stuffed bell peppers in a baking dish. Add about 1/2 inch of water to the bottom of the dish.
- Step 5: Cover the baking dish with aluminum foil and bake for 30 minutes.
- Step 6: Remove the foil, sprinkle the remaining cheddar cheese over the tops of the stuffed peppers, and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the peppers are tender. Let cool slightly before serving.
Notes
- Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave or bake in a preheated oven at 350°F (175°C) until warmed through.
- Serve with a dollop of sour cream or Greek yogurt and a sprinkle of fresh cilantro for added flavor and freshness.
- For extra flavor, sauté the chopped onion with a little olive oil before adding it to the rice mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American