Stuffed Bell Peppers with Rice and Black Beans
Allow about 55 minutes for this Mexican vegetable dish, which makes 4 servings. It is built around large bell peppers, cooked brown rice and black beans. The cooking is mostly baking. It is vegetarian and vegan. It is on the lighter side, at about 385 calories and 14 g of protein per serving.
- Total time
- 55 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 385 kcal
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Ingredients
For 4 servings
- 4large bell peppers
- 2 cupscooked brown rice
- 400 gblack beans
- 150 gcorn kernels
- 400 gdiced tomatoes
- 1 tspcumin
- 1 tspchili powder
- 1 tbspolive oil
- 1 handfulfresh cilantro
Instructions
- Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds and membranes. Place upright in a baking dish.
- In a large bowl, combine cooked brown rice, drained black beans, corn kernels, half of the diced tomatoes, cumin, and chili powder. Mix well.
- Stuff each pepper generously with the rice and bean mixture. Pour remaining diced tomatoes around the base of the peppers and drizzle with olive oil.
- Cover the baking dish with foil and bake for 35 minutes. Remove foil and bake for an additional 10 minutes until peppers are tender.
- Garnish with fresh cilantro and serve hot.
Nutrition per serving
- Calories
- 385 kcal
- Protein
- 14 g
- Fat
- 10 g
- Carbs
- 62 g
Approximate values for one serving.
About this recipe
- Cuisine: Mexican
- Dish type: Vegetable
- Diet: vegetarian, vegan
- In cookbook: Meatless Mains
