Vegetarian Stuffed Peppers
These vibrant vegetarian stuffed peppers are a mosaic of colors and flavors, featuring a hearty blend of rice, vegetables, and cheese. They offer a welcoming warmth, perfect for a festive vegetarian option or a colorful side.
Ingredients
- 4 large bell peppers assorted colors
- 1 cup cooked rice
- 1 can 15 oz black beans, drained and rinsed
- 1 cup corn kernels fresh or frozen
- 1/2 cup diced tomatoes
- 1/2 cup shredded cheddar cheese
- 1/4 cup finely chopped cilantro
- 1 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the tops off the peppers and remove the seeds and membranes.
- In a bowl, mix together rice, black beans, corn, tomatoes, half of the cheese, cilantro, cumin, salt, and pepper.
- Stuff the peppers with the rice mixture and place them in a baking dish.
- Sprinkle the remaining cheese on top of the stuffed peppers.
- Pour a small amount of water into the bottom of the dish and cover with foil.
- Bake for 30 minutes, then remove the foil and bake for another 15 minutes, until the peppers are tender and the cheese is bubbly and golden.
- Serve these festive peppers with a sprinkle of fresh cilantro for an extra burst of flavor.