Bell peppers stuffed with rice, beans, cheese, and spices, baked until tender and flavorful.
# Components:
→ Bell Peppers
01 - 4 large bell peppers (any color), tops cut off, seeds removed
→ Filling Base
02 - 1 cup cooked white or brown rice
03 - 1 cup cooked black beans or kidney beans, or 9 oz ground beef, turkey, or chicken
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 medium tomato, diced, or 1/2 cup canned diced tomatoes
07 - 1/2 cup corn kernels (fresh, canned, or frozen)
08 - 1/2 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 - 1/2 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
# Method:
01 - Set oven temperature to 375°F.
02 - Slice off tops, remove seeds and membranes from bell peppers. Arrange upright in a lightly greased baking dish.
03 - Heat olive oil in skillet over medium heat. Cook onion until softened, about 2–3 minutes. Add garlic and cook an additional 1 minute.
04 - If using ground meat, add to skillet and cook until browned and cooked through, 5–7 minutes, breaking up with a spoon. Drain excess fat if needed.
05 - Stir in cooked rice, beans (if used), tomato, corn, cumin, smoked paprika, oregano, salt, and pepper. Cook for 3–4 minutes until heated through and flavors blend.
06 - Remove from heat and mix in shredded cheese.
07 - Fill prepared bell peppers evenly with the mixture, pressing down gently. Sprinkle extra cheese on top if desired.
08 - Pour 1/2 cup water or broth into the bottom of the baking dish to create steam during baking.
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 bubbly.
11 - Let cool slightly. Garnish with herbs, sour cream, and lime wedges if desired. Serve warm.
