Stuffed peppers make a colorful addition to your dinner plate and contribute a host of healthy vitamins, especially Vitamin C. They’re even more healthy when stuffed with beans and vegetables. This recipe can be altered and made your own by changing bean variety, adding vegetables and/or meat. Like carrots? They’d be awesome in this dish!
Veggie Stuffed Peppers
Author: Dianne Venetta
Recipe type: Side Dish
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 6-8 servings
Bell peppers are a versatile way to house a bounty of healthy ingredients. They're also an excellent source of Vitamin C.
Ingredients
- 3 bell peppers
- 15-ounce can of black beans, drained and rinsed
- 1 cup corn
- ½ cup cooked rice
- ½ cup onions, finely chopped
- 1 ½ tsp cumin
- 1 jalapeño pepper, seeds removed and finely chopped
- 2 cloves garlic, minced
- 1 tsp cilantro
- 1 oz. grated cheddar cheese
- 1 oz. grated jack cheese
- ¼ cup water
- nonstick cooking spray
Instructions
- Preheat oven to 350° F.
- Spray 9x13 pan with cooking spray.
- Cut peppers in half lengthwise and remove seeds.
- In a large bowl, combine remaining ingredients except cheese.
- Fill each pepper half with bean mixture and place in pan.
- Pour ¼ cup water into the pan around the peppers.
- Cover with aluminum foil and bake for 30 minutes. Remove foil and sprinkle each half with cheese.
- Bake uncovered for 5 minutes or until cheese is melted.
Notes
Meat lovers can add ½ cup of the ground beef, turkey, or sausage to the bean mixture. Try goat cheese instead of cheddar, red beans instead of black. There’s no limit for variation with this recipe!
