Fiesta Vegetable Stuffed Bell Peppers
Brighten up your dinner table with these Fiesta Vegetable Stuffed Bell Peppers, a vibrant and wholesome twist on a classic comfort food! Bursting with a medley of colorful veggies, hearty black beans, and fluffy rice, these bell peppers are seasoned with aromatic spices like chili powder and cumin for a zesty south-of-the-border flair. Topped with gooey melted cheddar or Mexican blend cheese, each pepper delivers a tantalizing combination of creamy, crunchy, and savory bites. Perfect for a weeknight family meal or a festive gathering, this dish is packed with protein, fiber, and flavor. Serve them straight from the oven with a squeeze of fresh lime juice for an extra pop of freshness. With just 20 minutes of prep time and customizable ingredients, these vegetarian stuffed peppers are an easy-to-make, crowd-pleasing favorite!
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Recipe Information
Ingredients
- 4 pieces Bell peppers (any color, medium-sized)
- 1 cup Cooked white or brown rice
- 1 cup Black beans (drained and rinsed)
- 1 cup Corn kernels (fresh or frozen and thawed)
- 1 cup Diced tomatoes (canned or fresh)
- 1 cup Grated cheddar or Mexican blend cheese
- 0.5 cup Chopped onion
- 0.25 cup Chopped cilantro
- 2 tablespoons Olive oil
- 2 cloves Minced garlic
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 piece Lime (for garnish, optional)
Instructions
Preheat your oven to 375°F (190°C).
Prepare the bell peppers by cutting off the tops and removing the seeds and membranes. Rinse and pat them dry. Optionally, keep the tops for decorative purposes.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes.
Stir in the minced garlic, chili powder, and cumin. Cook for an additional 1 minute to bloom the spices.
Add the cooked rice, black beans, corn, diced tomatoes, salt, and black pepper to the skillet. Stir well to combine and cook for 2-3 minutes, until everything is warmed through.
Remove the skillet from heat and stir in the chopped cilantro and half of the grated cheese.
Stuff each bell pepper with the prepared vegetable filling, pressing down gently to pack it in. Place the stuffed peppers upright in a baking dish.
Sprinkle the remaining cheese on top of each stuffed pepper.
Cover the baking dish with aluminum foil and bake for 25 minutes. Then, uncover and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the peppers cool for 5 minutes. If desired, garnish with freshly squeezed lime juice and serve warm.
Nutrition Facts
Calories |
384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.0 g | 22% | |
| Saturated Fat | 7.1 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 481 mg | 21% | |
| Total Carbohydrate | 46.9 g | 17% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 9.1 g | ||
| Protein | 15.4 g | 31% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 263 mg | 20% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 669 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
