Yummy Stuffed Peppers

Ingredients and Weight:

• 8 large bell peppers (about 3 pounds)
• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped green bell pepper
• 1 cup chopped red bell pepper
• 2 (15-ounce) cans black beans, rinsed and drained
• 2 (15-ounce) cans corn, drained
• 1 (15-ounce) can tomato sauce
• 1/2 cup chopped cilantro
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded cheddar cheese (optional)

Preparation Time:

• 20 minutes

Cooking Time:

• 45-50 minutes

Difficulty Level:

• 2 (Simple)

Preparation Method Steps:

1. Preheat oven to 375 degrees F (190 degrees C).
2. Cut peppers in half lengthwise and remove seeds and membranes.
3. Place peppers in a baking dish.
4. In a large bowl, combine onion, celery, green bell pepper, red bell pepper, black beans, corn, tomato sauce, cilantro, chili powder, cumin, salt, and black pepper.
5. Spoon mixture into pepper halves.
6. Sprinkle with cheddar cheese, if desired.
7. Bake for 45-50 minutes, or until peppers are tender and filling is heated through.

Nutritional Information:

• Calories: 200 per serving
• Protein: 10g
• Carbohydrates: 30g
• Fat: 5g

Dish Characteristics:

• Colorful and visually appealing
• Hearty and filling
• Rich in flavor and spices
• Suitable for vegetarians
• Can be made ahead of time and reheated

User Comments:

• "These stuffed peppers are so delicious and easy to make. My family loves them!"
• "I really enjoyed the combination of flavors in this dish. The black beans and corn add a nice sweetness."
• "I made these for a potluck and they were a big hit. Everyone wanted the recipe!"

Special Precautions and Tips:

• Use fresh bell peppers for the best flavor and texture.
• If you don't have chili powder or cumin, you can substitute with other spices, such as paprika or oregano.
• Be careful not to overstuff the peppers, or they may burst open during cooking.
• If you want a spicier dish, add a pinch of cayenne pepper to the filling.