Description
Stuffed bell peppers filled with a delicious mix of vegetables and rice.
Ingrédients
L'échelle
- 4 large bell peppers
- 1 cup cooked rice
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a bowl, mix cooked rice, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper.
- Stuff the bell peppers with the mixture.
- If using, sprinkle cheese on top.
- Place stuffed peppers in a baking dish and cover with foil.
- Bake for 30 minutes, then remove foil and bake for an additional 10 minutes.
Notes
- Feel free to add other vegetables you like.
- These can be made ahead and stored in the fridge.
- Adjust spices to your taste.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 40 minutes
- Catégorie: Main Dish
- Méthode: Baking
- Cuisine: Mexican
La Nutrition
- Taille D'Une Portion: 1 stuffed pepper
- Calories: 250
- Sucre: 5g
- De Sodium: 300mg
- La graisse: 7g
- Graisses Saturées: 3g
- Les Graisses Insaturées: 4g
- Les Gras Trans: 0g
- Les hydrates de carbone: 40g
- La fibre: 8g
- La protéine: 10g
- Le taux de cholestérol: 15mg
Mots-clés: stuffed bell peppers vegetarian