Bell peppers filled with savory rice, beans, and cheese, baked until tender and flavorful.
# Components:
→ Bell Peppers
01 - 4 large bell peppers, tops removed, seeds and membranes discarded
→ Filling Base
02 - 1 cup cooked white or brown rice
03 - 1 cup cooked black beans or kidney beans or 8.8 oz ground beef, turkey, or chicken
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 medium tomato, diced or ½ cup canned diced tomatoes
07 - ½ cup corn kernels, fresh, canned, or frozen
08 - ½ cup shredded cheese (cheddar, Monterey Jack, or mozzarella), plus extra for topping
09 - 2 tablespoons olive oil
10 - 1 teaspoon ground cumin
11 - 1 teaspoon smoked paprika
12 - ½ teaspoon dried oregano
13 - Salt and black pepper, to taste
→ Garnishes (optional)
14 - Chopped fresh cilantro or parsley
15 - Sour cream or Greek yogurt
16 - Lime wedges
# Directions:
01 - Preheat the oven to 375°F.
02 - Slice off the tops, remove seeds and membranes. Place peppers upright in a lightly greased baking dish.
03 - Heat olive oil in a skillet over medium heat. Sauté onion until softened, about 2–3 minutes. Add garlic and cook for 1 additional minute.
04 - If using ground meat, add it now and cook, breaking up the meat, until browned and cooked through approximately 5–7 minutes. Drain excess fat as needed.
05 - Stir in cooked rice, beans (if using), diced tomato, corn, cumin, smoked paprika, oregano, salt, and black pepper. Cook 3–4 minutes until heated and flavors meld.
06 - Remove from heat and fold in shredded cheese.
07 - Spoon the filling into the prepared bell peppers, pressing gently to fill completely. Sprinkle additional cheese on top if desired.
08 - Pour ½ cup water or broth into the bottom of the baking dish to aid steaming.
09 - Cover dish with foil and bake for 30 minutes.
10 - Remove foil and bake an additional 10 minutes until peppers are tender and cheese is melted and bubbling.
11 - Allow to cool briefly. Garnish with fresh herbs, sour cream, and lime wedges as desired. Serve warm.
