Vegetarian Stuffed Peppers

Tutorial video

Ingredients (12)

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked rice
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1 cup diced tomatoes
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• salt and black pepper to taste
• 1 cup shredded cheddar cheese

Nutrition (per serving)

Calories

320 kcal

Carbohydrate

45 g

Protein

12 g

Fat

9 g

Fiber

8 g

Sodium

350 mg

Calcium

150 mg

Potassium

600 mg

Iron

2 mg

Zinc

1 mg

Magnesium

40 mg

Cholesterol

10 mg

Instructions

• Preheat oven to 190°C (375°F). Place the prepared bell peppers on a baking sheet, drizzle with a little olive oil, and roast for 15-20 minutes until slightly softened.
• Heat olive oil in a skillet over medium heat and sauté the diced onion and minced garlic until translucent.
• Add the cooked rice, black beans, corn, and diced tomatoes to the skillet; season with cumin, smoked paprika, salt, and pepper, and cook for about 5 minutes, stirring occasionally, until heated through.
• Remove the roasted peppers from the oven and fill each one with the rice‑bean mixture, packing gently.
• Sprinkle shredded cheddar cheese over the top of each stuffed pepper.
• Return the peppers to the oven and bake for another 10 minutes, or until the cheese is melted and bubbly.
• Serve the stuffed peppers hot.