By Light Darko
Preheat the oven to 375°F (190°C).
In a large mixing bowl, combine the cooked rice, black beans (drained and rinsed), corn, diced tomatoes (with juice), cumin, paprika, salt, and black pepper. Mix until well combined.
Cut the tops off the bell peppers and remove the seeds and membranes. Drizzle the insides with olive oil.
Stuff each bell pepper with the rice and bean mixture, pressing down lightly to pack it in. If desired, add some of the shredded cheese into the mixture before stuffing the peppers for extra flavor.
Place the stuffed bell peppers upright in a baking dish. If they are unstable, you can slice a small sliver off the bottom to help them stand better.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil, sprinkle the remaining shredded cheese on top of each pepper, and return to the oven for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for a few minutes before serving. Enjoy your stuffed bell peppers!
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By Light Darko
This recipe is ready in 40 minutes and features bell peppers, cooked rice, black beans and other delicious ingredients. Contains 320 calories total.
Preheat the oven to 375°F (190°C).
In a large mixing bowl, combine the cooked rice, black beans (drained and rinsed), corn, diced tomatoes (with juice), cumin, paprika, salt, and black pepper. Mix until well combined.
Cut the tops off the bell peppers and remove the seeds and membranes. Drizzle the insides with olive oil.
Stuff each bell pepper with the rice and bean mixture, pressing down lightly to pack it in. If desired, add some of the shredded cheese into the mixture before stuffing the peppers for extra flavor.
Place the stuffed bell peppers upright in a baking dish. If they are unstable, you can slice a small sliver off the bottom to help them stand better.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil, sprinkle the remaining shredded cheese on top of each pepper, and return to the oven for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for a few minutes before serving. Enjoy your stuffed bell peppers!
Calories per Serving: 320
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