Stuffed Bell Peppers with Black Beans and Cheddar
Sweet bell peppers baked tender with a savory filling of fluffy white rice, seasoned black beans, sweet corn, and bubbly melted cheddar.
- Prep: 20 min
- Cook: 30 min
- Total: 50 min
- Servings: 2
- Cuisine: American
- Difficulty: Easy
- Cost: $4.41/serving
Dietary
- Vegetarian
- Gluten-Free
- Nut-Free
- Egg-Free
- High-Fiber
- Pescatarian
- Low-Cholesterol
Tags
- bake
- comfort food
- classic
- rich
Ingredients
- 2 red bell peppers (large, halved lengthwise and seeded)
- 0.5 cup white rice (uncooked)
- 1 cup water
- 1 can black beans (rinsed and drained)
- 0.5 cup sweet corn (frozen)
- 0.5 cup salsa (mild)
- 0.5 teaspoon ground cumin
- 0.5 teaspoon salt
- 1 cup cheddar cheese (shredded)
Instructions
- Preheat oven to 375°F. In a small saucepan, bring the uncooked white rice, water, and 1/4 teaspoon of salt to a boil. Reduce heat to low, cover, and simmer for 18 minutes until liquid is absorbed and rice is tender.
- In a large bowl, mix the cooked rice, black beans, sweet corn, salsa, ground cumin, remaining 1/4 teaspoon of salt, and 1/2 cup of the cheddar cheese.
- Arrange the bell pepper halves cut-side up in a baking dish. Spoon the rice and bean mixture generously into each pepper cavity.
- Top peppers with the remaining 1/2 cup of cheddar cheese. Pour 2 tablespoons of water into the bottom of the baking dish, cover loosely with foil, and bake for 25 minutes.
- Remove the foil and bake an additional 5 minutes until the cheese is bubbling, golden, and peppers are tender.
Notes
Pouring a small splash of water into the baking dish creates steam that keeps the pepper walls sweet and succulent while baking.
Nutrition (per serving)
- Calories: 705
- Protein: 30.5 g
- Carbohydrates: 96.2 g
- Fat: 21.3 g
- Fiber: 17.6 g
- Sodium: 2294 mg
- Saturated Fat: 12 g
- Sugar: 14 g
- Cholesterol: 60 mg