Cheesy Stuffed Peppers
Delicious and vibrant Cheesy Stuffed Peppers filled with a savory mixture of rice, beans, corn, and cheese. Perfect for family dinners or impressing guests.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 4 bell peppers
- 1 cup cooked rice
- 1 cup black beans (canned, drained and rinsed)
- 1 cup corn (canned or frozen)
- 1 cup shredded cheese (cheddar or mozzarella)
- 1/2 cup diced tomatoes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a bowl, mix the cooked rice, black beans, corn, half of the shredded cheese, diced tomatoes, garlic powder, onion powder, salt, and pepper.
- Stuff each pepper with the mixture and place them upright in a baking dish.
- Drizzle the stuffed peppers with olive oil and cover the dish with foil.
- Bake in the preheated oven for 30 minutes.
- Remove the foil, sprinkle the remaining cheese on top of the peppers, and bake for an additional 10-15 minutes.
- Serve warm and enjoy!
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 30mg
Find it online: https://pinrecipezbylinaa.com/cheesy-stuffed-peppers/