Are you ready to transform your ordinary weeknight dinner into a mouthwatering Mexican-inspired feast? These Santa Fe Stuffed Peppers are about to become your new obsession! Imagine vibrant bell peppers bursting with a zesty blend of rice, black beans, and melted cheese that will make your taste buds dance with joy. This recipe is not just a meal; it's a culinary adventure that brings the bold flavors of Santa Fe right to your dining table in less than an hour.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 bell peppers, halved and seeded
- 1 cup cooked rice
- 1 can (15 oz) black beans, drained
- 1 cup corn kernels
- 1 cup salsa
- 1 teaspoon cumin
- 1 cup shredded cheese
Instructions
- Preheat the oven to 375°F (190°C). Prepare a baking dish by lightly greasing it or spraying with non-stick cooking spray.
- Wash the bell peppers thoroughly. Cut each pepper in half lengthwise, removing the seeds and membranes. Arrange the pepper halves in the prepared baking dish with the cut sides facing up.
- In a large mixing bowl, combine the cooked rice, drained black beans, corn kernels, salsa, and cumin. Mix well to ensure all ingredients are evenly distributed.
- Spoon the rice and bean mixture generously into each pepper half, pressing down gently to fill completely. Make sure each pepper is packed with the stuffing.
- Sprinkle shredded cheese over the top of each stuffed pepper, covering the filling evenly.
- Cover the baking dish with aluminum foil to prevent the peppers from drying out during initial baking.
- Place the dish in the preheated oven and bake for 25-30 minutes, until the peppers are tender and the cheese is melted.
- Remove the foil during the last 5 minutes of baking to allow the cheese to become slightly golden and bubbly.
- Remove from the oven and let the peppers rest for 5 minutes before serving. This allows the filling to set and makes them easier to plate.
- Serve hot, optionally garnished with additional fresh salsa, chopped cilantro, or a dollop of sour cream.
Tips
- Choose peppers that are firm and have a flat bottom to help them stand upright in the baking dish.
- For extra flavor, consider using brown rice or adding some diced jalapeños to the filling for a spicy kick.
- If you want a protein boost, mix in some ground turkey or shredded chicken with the filling.
- Make sure to drain the black beans and corn thoroughly to prevent excess moisture in your stuffing.
- For a crispy top, broil the peppers for 2-3 minutes after baking to get a golden, slightly charred cheese crust.
- These peppers can be prepared ahead of time and refrigerated, making them perfect for meal prep.
- Experiment with different types of salsa - from mild to hot - to customize the flavor to your liking.
Nutrition Facts
Calories: 333kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 5g
Cholesterol: 30mg
