Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Stuffed Peppers July Summer

Stuffed Peppers July Summer: 5 Irresistible Serving Ideas

Stuffed peppers filled with a savory mixture of rice, vegetables, and spices.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 4 bell peppers
  • 1 cup cooked rice
  • 1 cup black beans, rinsed and drained
  • 1 cup corn
  • 1 cup diced tomatoes
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 cup shredded cheese
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Cut the tops off the bell peppers and remove the seeds.
  3. In a bowl, mix cooked rice, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper.
  4. Stuff each bell pepper with the rice mixture.
  5. Place stuffed peppers in a baking dish and top with shredded cheese.
  6. Bake for 25-30 minutes or until the peppers are tender.
  7. Remove from oven and let cool for a few minutes before serving.

Notes

  • You can use any color of bell peppers.
  • Add ground meat for extra protein.
  • Top with avocado or sour cream before serving.
  • Author: Janet D. Evans
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 stuffed pepper
  • Calories: 300
  • Sugar: 5g
  • Sodium: 400mg
  • Fat: 10g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 10g
  • Protein: 12g
  • Cholesterol: 20mg

Keywords: Stuffed Peppers, Summer Recipe, Vegetarian Dish