Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Slice the bell peppers in half lengthwise and remove the seeds and membranes. You can also trim a small bit off the bottom of each half so they stand up straight, or place them cut-side down on a baking sheet for the initial roasting. Place the pepper halves on a baking sheet.6 medium bell peppers (any color such as red, yellow, or orange)
- Drizzle a little olive oil inside each pepper half and season lightly with salt and pepper. Bake the empty pepper halves for about 10-15 minutes while you prepare the filling, this softens them slightly and reduces the final cooking time.6 medium bell peppers (any color such as red, yellow, or orange), 1 tablespoon olive oil, to taste salt and black pepper
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.1 tablespoon olive oil, 1 medium onion, 2 cloves garlic
- In a large bowl, combine the cooked rice, rinsed and drained black beans, corn kernels, diced tomatoes, cumin, and chili powder. Stir in the sautéed onion and garlic.1 medium onion, 2 cloves garlic, 1 cup cooked white or brown rice, 1 (15-ounce) can black beans, 1 cup corn kernels, ½ cup diced tomatoes, ½ teaspoon cumin, ¼ teaspoon chili powder
- Season the mixture generously with salt and black pepper to taste. Mix everything thoroughly until well combined.to taste salt and black pepper
- Carefully spoon the vegetable and rice mixture into each pre-roasted bell pepper half, filling them generously.6 medium bell peppers (any color such as red, yellow, or orange)
- Sprinkle the shredded cheese evenly over the top of each stuffed pepper half.½ cup shredded cheese
- Place the stuffed pepper halves back onto the baking sheet. Bake in the preheated oven for 20-25 minutes, or until the peppers are tender and the cheese is melted and lightly browned. If the peppers are still slightly firm and you prefer them softer, you can cover the baking sheet with foil for the last 10 minutes of baking to steam them.6 medium bell peppers (any color such as red, yellow, or orange)
- Let the stuffed peppers rest for a few minutes before serving. Garnish with your favorite toppings like fresh cilantro, a dollop of sour cream, salsa, or diced avocado.chopped cilantro, sour cream, salsa, avocado
Notes
Store any leftover Vegetable Rice Stuffed Peppers for Lunch in an airtight container in the refrigerator. They will stay fresh for up to 3-4 days. For freezing, allow the stuffed peppers to cool completely, then wrap each individual pepper half tightly in plastic wrap and then in aluminum foil. Place the wrapped peppers into a freezer-safe bag or container and they can be frozen for up to 2-3 months. To reheat, you can warm them up in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through and the cheese is melty again. Alternatively, you can reheat them in the microwave on a microwave-safe plate for 1-2 minutes per serving, checking for doneness. If reheating from frozen, add an extra 10-15 minutes to the oven baking time, or microwave for longer, ensuring they are steaming hot throughout.