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stuffed mini bell peppers in a wide horizontal shot, colorful pepper halves filled with rice and black beans, arranged on a white platter with cilantro, bright natural light, shallow depth of field, landscape orientation

Stuffed Bell Peppers

Mini bell peppers stuffed with a seasoned herbed rice and veggie blend, then baked until they’re nice and soft.
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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 drained
  • 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.