Salsa Stuffed Peppers
Brighten up your dinner table with these vibrant and flavorful Salsa Stuffed Peppers, a perfect fusion of bold Tex-Mex flavors and wholesome ingredients. This easy-to-make recipe features tender bell peppers packed with a zesty filling of seasoned rice, black beans, sweet corn, and your favorite salsa, all topped with gooey, bubbly cheddar cheese. With just 15 minutes of prep time, these vegetarian stuffed peppers are an excellent choice for busy weeknights or meal prep. Bursting with color, nutrition, and spices like cumin and paprika, they deliver a delectable balance of smoky, savory, and mildly spicy notes in every bite. Serve them as a satisfying main dish or a crowd-pleasing side, garnished with fresh cilantro for a pop of freshness. Whether you're seeking a healthy comfort food alternative or a creative way to enjoy leftovers, this recipe promises to be a dinnertime favorite!
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Recipe Information
Ingredients
- 4 bell peppers (any color)
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 3 garlic cloves, minced
- 2 cups cooked rice
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup salsa (choose your preferred spiciness)
- 1 cup shredded cheddar cheese
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the inside and outside of the peppers with 1 tablespoon of olive oil and set them aside.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Add the minced garlic, ground cumin, and paprika to the skillet. Stir and cook for 1 more minute until fragrant.
Stir in the cooked rice, black beans, corn kernels, salsa, salt, and black pepper. Cook for 2-3 minutes until everything is well combined and heated through.
Remove the skillet from heat and stir in half of the shredded cheddar cheese and the chopped cilantro.
Stuff each bell pepper with the rice mixture, packing it tightly to fill each pepper completely.
Place the stuffed peppers in a baking dish. Cover with aluminum foil and bake for 20 minutes.
Remove the foil, sprinkle the remaining shredded cheese on top of each pepper, and bake uncovered for an additional 10 minutes or until the cheese is melted and bubbly.
Serve warm, garnished with additional chopped cilantro if desired.
Nutrition Facts
Calories |
488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.6 g | 23% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 838 mg | 36% | |
| Total Carbohydrate | 67.5 g | 25% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 11.3 g | ||
| Protein | 17.6 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 269 mg | 21% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 801 mg | 17% | |
*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.
