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Stuffed Bell Peppers

Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 12 mini bell peppers halved
  • 1 1/2 cups cooked rice
  • 1 can black beans one 15-ounce can, drained and rinsed
  • 1 cup corn kernels
  • 2 tbsp olive oil
  • 1 tsp cumin
  • 1/4 cup fresh cilantro chopped

Method
 

  1. Preheat oven to 375F and halve the peppers lengthwise, removing seeds.
  2. Stir together rice, beans, corn, olive oil, cumin, and cilantro.
  3. Spoon the filling into each pepper half and arrange on a baking sheet.
  4. Bake 22 to 25 minutes until the peppers are tender.
  5. Garnish with extra cilantro and serve warm.

Notes

Add a squeeze of lime right before serving for brightness.