By Chef
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Rinse the peppers under cold water and set aside.
In a large bowl, combine the cooked rice, drained black beans, ½ cup of shredded cheese, olive oil, ground cumin, chili powder, garlic powder, onion powder, salt, and black pepper. Mix well until all ingredients are evenly coated.
Spoon the rice and black bean mixture into each bell pepper, packing it down gently until filled.
Place the stuffed bell peppers upright in a baking dish. If desired, you can add a splash of water to the bottom of the dish to help steam the peppers.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
After 25 minutes, remove the foil and sprinkle the remaining ½ cup of cheese on top of each stuffed pepper. Return to the oven and bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven, garnish with fresh cilantro, and let cool for a few minutes before serving.
Plate and enjoy your delicious stuffed bell peppers!
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By Chef
This recipe is ready in 40 minutes and features bell peppers, cooked rice, canned black beans 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. Rinse the peppers under cold water and set aside.
In a large bowl, combine the cooked rice, drained black beans, ½ cup of shredded cheese, olive oil, ground cumin, chili powder, garlic powder, onion powder, salt, and black pepper. Mix well until all ingredients are evenly coated.
Spoon the rice and black bean mixture into each bell pepper, packing it down gently until filled.
Place the stuffed bell peppers upright in a baking dish. If desired, you can add a splash of water to the bottom of the dish to help steam the peppers.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
After 25 minutes, remove the foil and sprinkle the remaining ½ cup of cheese on top of each stuffed pepper. Return to the oven and bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven, garnish with fresh cilantro, and let cool for a few minutes before serving.
Plate and enjoy your delicious stuffed bell peppers!
Calories per Serving: 350
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