By Light Darko
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes inside. Rub a little olive oil on the outside of the peppers and place them in a baking dish.
In a large mixing bowl, combine the cooked rice, black beans, corn, taco seasoning, salt, and black pepper. Stir until well mixed.
Stuff each bell pepper with the rice and bean mixture. Press down gently to pack the filling.
Sprinkle shredded cheddar cheese evenly over the tops of the stuffed peppers.
Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the stuffed peppers from the oven and let them cool for a few minutes before serving.
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This Vegetarian Main Course Mexican recipe is ready in 45 minutes and features bell peppers, cooked rice, black beans, drained and rinsed and other delicious ingredients. Contains 350 calories total.
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes inside. Rub a little olive oil on the outside of the peppers and place them in a baking dish.
In a large mixing bowl, combine the cooked rice, black beans, corn, taco seasoning, salt, and black pepper. Stir until well mixed.
Stuff each bell pepper with the rice and bean mixture. Press down gently to pack the filling.
Sprinkle shredded cheddar cheese evenly over the tops of the stuffed peppers.
Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the stuffed peppers from the oven and let them cool for a few minutes before serving.
Calories per Serving: 350
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