Ingredients and Weight:
- 8 green bell peppers (12 ounces each)
- 1 cup uncooked brown rice
- 1 onion (medium), chopped (1 cup)
- 2 cloves garlic, minced
- 2 cans (15 ounces each) black beans, rinsed and drained
- 1 can (15 ounces) corn, drained
- 1 cup chopped fresh cilantro
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese (optional)
Preparation Time:
30 minutes
Cooking Time:
45-50 minutes
Difficulty Level:
2 out of 5 (Easy-Medium)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- Cut peppers in half lengthwise; scoop out seeds and ribs.
- In a large bowl, combine rice, onion, garlic, black beans, corn, cilantro, chili powder, cumin, salt, and pepper.
- Fill pepper halves with rice mixture.
- Place peppers in a baking dish; add 1/2 inch of water to the dish.
- Bake for 45-50 minutes, or until peppers are tender and rice is cooked through.
- Sprinkle with cheddar cheese (if desired) and bake for 5 minutes more, or until cheese is melted.
Nutritional Information:
- Calories: 250
- Fat: 5 grams
- Carbohydrates: 40 grams
- Protein: 10 grams
- Fiber: 5 grams
Dish Characteristics:
- Vegetarian-friendly
- Savory and flavorful
- Colorful and visually appealing
- Easy to prepare
User Comments:
- "These stuffed peppers were a hit at my dinner party. They were so easy to make and everyone loved them."
- "The combination of flavors was perfect. The beans, corn, and cilantro gave it a nice Southwestern twist."
- "I used brown rice instead of white rice, and it made the dish healthier and more filling."
- "I added some shredded cheddar cheese on top before baking it, and it really took it up a notch."
- "This is a great dish for a vegetarian main course or a side dish for a larger meal."
Special Precautions and Tips:
- To prevent the peppers from burning, cover them with aluminum foil during the first 20-25 minutes of baking.
- If you don't have a baking dish large enough to fit all the peppers, you can cook them in batches.
- Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.
