By Emily Grant
Preheat the oven to 375°F (190°C).
Slice the bell peppers in half lengthwise and remove the seeds and membranes.
Grease a baking dish with olive oil and place the pepper halves cut side up in the dish.
In a large mixing bowl, combine the cooked rice, black beans, corn, salsa, salt, and black pepper. Mix well.
Stuff each pepper half with the rice and bean mixture, pressing down gently to fill the peppers evenly.
Sprinkle the shredded cheese evenly over the top of each stuffed pepper.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
Remove from the oven and let cool slightly before serving.
How did this recipe turn out? Let others know!
to rate this recipe
This Vegetarian Main Course Mexican recipe is ready in 45 minutes and features bell peppers, cooked rice, black beans and other delicious ingredients. Contains 300 calories total.
Preheat the oven to 375°F (190°C).
Slice the bell peppers in half lengthwise and remove the seeds and membranes.
Grease a baking dish with olive oil and place the pepper halves cut side up in the dish.
In a large mixing bowl, combine the cooked rice, black beans, corn, salsa, salt, and black pepper. Mix well.
Stuff each pepper half with the rice and bean mixture, pressing down gently to fill the peppers evenly.
Sprinkle the shredded cheese evenly over the top of each stuffed pepper.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
Remove from the oven and let cool slightly before serving.
Calories per Serving: 300
Your Rating:
