Stuffed Bell Peppers

Bell peppers make natural single-serving bowls. Fill them with seasoned rice, black beans, and corn, top with melted cheese, and you have a meal that looks impressive but takes minimal effort. The peppers soften in the oven until just tender while the filling stays hearty.

Ingredients

• 6 large bell peppers, any color
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 2 cups cooked rice
• 1 can (14 oz) diced tomatoes
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1 cup shredded cheddar or Mexican blend cheese
• Salt and pepper to taste
• Fresh cilantro for garnish
• Sour cream for serving (optional)

Instructions

1. Preheat oven to 375°F (190°C). Cut the tops off the peppers and remove seeds and membranes.
2. Heat olive oil in a skillet over medium heat. Cook onion for 3 minutes, then add garlic and cook 1 minute more.
3. Add black beans, corn, cooked rice, half the diced tomatoes, cumin, chili powder, and paprika. Stir to combine. Season with salt and pepper.
4. Mix in half the cheese. Stuff each pepper generously with the filling.
5. Place peppers upright in a baking dish. Pour remaining diced tomatoes around the base. Cover with foil.
6. Bake covered for 25 minutes. Remove foil, top with remaining cheese, and bake 10 more minutes until cheese is bubbly and peppers are tender.
7. Garnish with cilantro and serve with sour cream if desired.

Variations

• Mediterranean: Use quinoa instead of rice, add sun-dried tomatoes and kalamata olives, and top with feta cheese.
• Vegan: Skip the cheese or use a plant-based shred. Add nutritional yeast to the filling for a savory depth.
• Southwest: Mix in diced jalapeños and use pepper jack cheese for a spicier version.

Nutrition

Per pepper: