Are you craving a mouthwatering meal that's both incredibly delicious and surprisingly easy to prepare? Look no further than these Quick Stuffed Bell Peppers that will transport your taste buds straight to a vibrant Mexican kitchen! In just 40 minutes, you can transform simple ingredients into a stunning dish that will have your family and friends begging for seconds. Whether you're a busy home cook or a culinary adventurer, this recipe promises to be your new go-to comfort food that combines nutrition, flavor, and pure satisfaction.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 bell peppers
- 1 cup cooked rice
- 1 can black beans, drained
- 1 cup corn
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your stuffed bell peppers cook evenly and thoroughly.
- While the oven is preheating, prepare the bell peppers. Cut the tops off the bell peppers and remove the seeds and membranes. Rinse them under cold water to clean them and set them aside to drain.
- In a large mixing bowl, combine the cooked rice, drained black beans, corn, cumin, chili powder, salt, and pepper. Mix well until all the ingredients are evenly distributed.
- Stuff each bell pepper with the rice and bean mixture, pressing down gently to pack the filling in. Leave a little space at the top as the filling may expand during cooking.
- Place the stuffed bell peppers upright in a baking dish. If they tend to tip over, you can slice a small portion off the bottom to create a flat base.
- Sprinkle the shredded cheese evenly over the tops of the stuffed peppers, ensuring each one is well-covered.
- Cover the baking dish with aluminum foil to help retain moisture while the peppers cook. This will prevent them from drying out.
- Bake the stuffed peppers in the preheated oven for 25 minutes. This will allow the flavors to meld and the peppers to become tender.
- After 25 minutes, remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
- Once cooked, remove the stuffed peppers from the oven and let them cool for a few minutes before serving. This will make them easier to handle.
- Serve the stuffed bell peppers warm, garnished with fresh cilantro or avocado if desired. Enjoy your quick and delicious Mexican-style meal!
Tips
- Choose bell peppers that are firm, symmetrical, and have flat bottoms to make stuffing and baking easier.
- For extra flavor, consider using a mix of different colored bell peppers to make your dish visually appealing.
- If you want a protein boost, add ground turkey or shredded chicken to the rice mixture.
- Make sure to drain black beans and corn thoroughly to prevent your filling from becoming too watery.
- For a spicier version, add diced jalapeños or a dash of hot sauce to the filling.
- Experiment with different cheese varieties like pepper jack or cotija for unique flavor profiles.
- Leftover stuffed peppers can be refrigerated and reheated, making them perfect for meal prep.
- If peppers are too tall in the baking dish, trim the bottoms slightly to help them stand upright.
Nutrition Facts
Calories: 267kcal
Carbohydrates: 38g
Protein: 14g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 25mg
