Vegetarian Mexican Stuffed Peppers
Sweet pepper halves baked with rice, black beans, corn and salsa under melted cheese.
Ingredients
- 4 large bell peppers, halved lengthwise and deseeded
- 1 cup cooked brown rice
- 1 cup black beans, drained and rinsed
- ½ cup sweet corn
- 1 cup tomato salsa
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¾ cup shredded cheddar cheese
- Salt and pepper to taste
Method
- Preheat the oven to 190°C.
- Mix the rice, black beans, corn, salsa, cumin, paprika, salt, and pepper.
- Arrange the pepper halves in a baking dish.
- Spoon the mixture into each pepper half.
- Cover with foil and bake for 25 minutes.
- Remove the foil, sprinkle with cheese, and bake for another 10 minutes.
- Serve warm.
Nutrition (estimated per serving; values vary with brands, portions and cooking methods)
| Per serving | |
|---|---|
| Calories | 310 kcal |
| Protein | 13 g |
| Carbohydrates | 44 g |
| Fat | 10 g |
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