Tastenexa
All recipes
Mexican
Stuffed Bell Peppers
43 min total15 prep28 cook4 servings340 cal
VeganVegetarianFlexitarianClassic
Bell pepper halves are packed with a savory rice, black bean, and corn filling seasoned with cumin and chili powder, then baked under a blanket of tomato sauce until tender. A hearty, plant-based dinner that's naturally colorful and freezer-friendly.
Ingredients
produce
- 4bell peppers
- 0.5onion
- 2 clovesgarlic
pantry
- 1.5 tbspolive oil
- 250 gcooked rice
- 200 gcanned black beans
- 1 tspcumin
- 0.5 tspchili powder
- 200 mltomato sauce
- 0.5 tspsalt
frozen
- 100 gcorn kernels
Steps
- Preheat the oven to 190°C (375°F).
- Halve the bell peppers lengthwise through the stem, remove the seeds and membranes, and arrange the halves cut-side up in a baking dish.
- Dice the onion and mince the garlic.
- Heat the olive oil in a skillet over medium heat and sauté the onion for 3-4 minutes, until softened.
- Add the garlic and cook for 30 seconds until fragrant.
- Stir in the cooked rice, drained and rinsed black beans, corn, cumin, chili powder, and half of the tomato sauce. Cook for 2-3 minutes, stirring, until heated through and well combined.
- Season the filling with the salt, then taste and adjust.
- Spoon the filling evenly into the pepper halves, mounding slightly on top.
- Pour the remaining tomato sauce over the tops of the stuffed peppers.
- Cover the baking dish with foil and bake for 20 minutes, then uncover and bake for 5-8 minutes more, until the peppers are tender and the filling is bubbling.
- Let the peppers rest for 5 minutes before serving.
Tips
- Choose peppers that sit flat and stand on their own once halved — it makes them much easier to fill and bake evenly.
- Rinse and drain the black beans well; extra liquid can water down the filling.
- Cover the dish for most of the bake so the peppers steam tender, then uncover briefly at the end to let the tops bubble and set.
- Leftover filling makes a great burrito bowl on its own if you have extra after stuffing the peppers.
