Ingredients
Scale
- 4 large bell peppers (red, yellow, or green)
- 1 can black beans, rinsed
- 1 cup corn (canned or frozen)
- 1 cup cooked rice
- 1 can diced tomatoes
- 1 cup sharp cheddar cheese, shredded
- 2 tablespoons taco seasoning
- Water for steaming
Instructions
- Preheat your oven to 375°F (190°C).
- Slice off the tops of the bell peppers and scoop out the seeds.
- In a bowl, mix together black beans, corn, cooked rice, diced tomatoes, and taco seasoning.
- Stuff each pepper generously with the mixture and top with shredded cheese.
- Place the peppers upright in a baking dish and add a dab of water to help them steam.
- Bake for about 30 minutes, or until the peppers are tender.
- Optionally, broil for a minute to brown the cheese.
Notes
Try not to overfill the peppers to prevent them from toppling. You can prep the filling ahead of time and refrigerate before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg