Description
A bright, satisfying meal that balances heat and creaminess by filling bell peppers with a savory mix of rice, black beans, corn, tomatoes, and pepper jack cheese.
Ingredients
- 2 tablespoons extra-virgin olive oil (or vegetable oil)
- ½ medium yellow onion, diced (or shallots)
- 1 cup long grain white rice, uncooked (or brown rice)
- 1 can (14.5 oz) diced tomatoes (or fresh when in season)
- 4 green onions, chopped
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn, thawed (or fresh)
- 1 cup pepper jack cheese, shredded (or Monterey Jack/cheddar)
- 1 teaspoon sea salt (adjust to taste)
- 1.67 cups vegetable stock (or water)
- Minced fresh cilantro (optional)
- Additional cheese for topping, fresh avocado slices, sour cream or Greek yogurt, hot sauce, lime wedges for serving
Instructions
- Preheat oven to 375°F (190°C). Wash and halve bell peppers lengthwise. Scoop out seeds and membranes. Lightly coat peppers with 1 tsp olive oil and place cut-side up in a baking dish.
- Heat remaining 1 tbsp oil in a medium saucepan over medium heat. Add diced onion; sauté until translucent, about 3–4 minutes.
- Add rice and stir to coat with oil for 1 minute. Pour in 1.67 cups vegetable stock, bring to a simmer, cover, and cook per rice package instructions (about 15–18 minutes for long grain white rice).
- In a large bowl, combine cooked rice, drained diced tomatoes, black beans, thawed corn, chopped green onions, pepper jack cheese, and sea salt. Mix until even.
- Spoon filling into pepper halves, pressing lightly so each cavity is full but not over-packed. Top with additional cheese.
- Cover baking dish loosely with foil and bake for 25 minutes. Remove foil and bake 10–12 minutes until cheese melts and peppers are tender-crisp.
- Garnish with cilantro, avocado slices, a dollop of sour cream or Greek yogurt, and lime wedges. Serve hot.
Notes
Use long grain white rice for fluffiest texture. Cilantro and lime can enhance the freshness of the dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: spicy vegetarian stuffed peppers, stuffed peppers, vegetarian recipe, quick vegetarian meal