Colorful peppers stuffed with hearty black beans, rice, and cheese for a flavorful vegetarian main dish.
# Components:
→ Peppers
01 - 4 large orange or yellow bell peppers
→ Filling
02 - 1 tablespoon olive oil
03 - 1 small yellow onion, finely diced
04 - 2 cloves garlic, minced
05 - 1 cup cooked brown rice
06 - 1 can (15 oz) black beans, drained and rinsed
07 - 1 cup corn kernels (fresh or frozen)
08 - 1 can (14.5 oz) diced tomatoes, drained
09 - 1 teaspoon ground cumin
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon chili powder
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon ground black pepper
14 - 1 cup shredded cheddar cheese, plus extra for topping if desired
15 - 2 tablespoons chopped fresh cilantro (optional)
# Directions:
01 - Preheat the oven to 375°F.
02 - Slice off the tops of the bell peppers, remove seeds and membranes. Using a paring knife, carve jack-o’-lantern faces into the sides of each pepper.
03 - Place prepared bell peppers upright in a baking dish.
04 - Heat olive oil in a large skillet over medium heat. Add finely diced onion and cook until softened, about 5 minutes. Stir in minced garlic and cook for 1 minute.
05 - Add cooked brown rice, black beans, corn kernels, diced tomatoes, ground cumin, smoked paprika, chili powder, salt, and ground black pepper. Cook for 3 to 4 minutes, stirring occasionally until well combined.
06 - Remove skillet from heat. Mix in shredded cheddar cheese and chopped cilantro if using.
07 - Fill each bell pepper with the black bean mixture, pressing gently to compact. Top with additional cheese if desired.
08 - Replace the tops on the peppers. Add a splash of water to the baking dish. Cover with foil and bake for 30 minutes.
09 - Remove foil and bake an additional 10 minutes, until the peppers are tender and cheese is melted.
10 - Serve the stuffed peppers warm.
