Mexican Stuffed Peppers
Fresh, healthy and big on flavor, these Mexican Stuffed Bell Peppers are filled with a cheesy mix of chili powder and cumin-spiced rice and beans, and can be served as a satisfying main dish, or vegetable side dish.
Servings: 4
Cost: $6.00
Equipment
- Mixing Bowl
- Baking Dish or Sheet Pan
Ingredients
- 4 medium bell peppers (any color)
- 1 1/4 cup grated cheddar cheese
- 2 cups cooked rice (brown or white)
- 3/4 cup black beans
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 3/4 cup salsa
- 1/2 small onion, finely chopped
- 3 Tablespoons cilantro, chopped (plus more for garnish, if desired)
- sour cream, for serving (optional)
Instructions
- Preheat the oven to 375 degrees F.
- Slice the peppers in half (cutting from the stem to the base). Using a spoon, scrape out and discard the core and seeds. Arrange the peppers in a glass baking dish or on a baking sheet so that the hollow side is facing upwards. (They can be arranged close enough to be touching.)
- Set 1/4 cup of the grated cheddar cheese aside. In a large mixing bowl, combine the remaining 1 cup cheese and all of the remaining ingredients, stirring to distribute evenly. Fill the peppers with the rice mixture, packing it gently to compress it inside the peppers.
- Bake the peppers until the rice starts to turn golden and crisp on the top and the peppers soften, 15-20 minutes. Sprinkle the remaining 1/4 cup of cheese over the peppers and continue baking until the cheese melts, about 2 minutes more.
- Serve immediately, topped with sour cream (if desired).
Nutrition
Calories: 340kcal | Carbohydrates: 42g | Protein: 15g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 35mg | Sodium: 852mg | Potassium: 570mg | Fiber: 7g | Sugar: 7g | Vitamin A: 4413IU | Vitamin C: 154mg | Calcium: 294mg | Iron: 2mg