Description
This easy stuffed peppers recipe is fresh, healthy, and delicious! Red bell peppers are filled with a flavorful mixture of rice, black beans, corn, and spices, then topped with melted white cheddar cheese. Perfect as a main dish or hearty side, these stuffed peppers can be made vegan by omitting the cheese and served with guacamole or chipotle sauce for extra zest.
Ingredients
Bell Peppers
- 4 red bell peppers
- Extra-virgin olive oil, for drizzling
- Sea salt and freshly ground black pepper, to taste
- 1½ cups white cheddar cheese
- Avocado slices or guacamole, for serving
- Lime wedges, for serving
Filling
- 1 tablespoon extra-virgin olive oil
- 2 garlic cloves, grated
- 2 jalapeños, diced (more for topping, if desired)
- 2 scallions, chopped
- 1 teaspoon lime zest
- 1½ tablespoons lime juice
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon cayenne pepper
- 1 teaspoon sea salt
- ½ cup finely chopped cilantro
- 3 cups cooked white jasmine rice
- 1½ cups cooked black beans, drained and rinsed
- 1½ cups corn kernels
Instructions
- Preheat and prepare peppers: Preheat the oven to 450°F (232°C) and line a baking sheet with parchment paper. Slice the red bell peppers in half lengthwise, remove the seeds and membranes carefully, and place the peppers cut side up on the baking sheet. Drizzle the peppers with extra-virgin olive oil, sprinkle with sea salt and freshly ground black pepper. Bake the peppers for 10 minutes until slightly softened. Remove from the oven and carefully tip out any liquid that has pooled inside the pepper halves, then set aside.
- Make the filling: In a large bowl, combine 1 tablespoon extra-virgin olive oil, grated garlic cloves, diced jalapeños, chopped scallions, lime zest, lime juice, cumin, coriander, cayenne pepper, sea salt, and finely chopped cilantro. Mix thoroughly to incorporate the flavors. Fold in the cooked white jasmine rice, black beans, and corn kernels until evenly distributed and well mixed.
- Stuff and bake the peppers: Spoon the prepared filling evenly into each pepper half, pressing gently to fill them well. Sprinkle white cheddar cheese evenly over the top of the stuffed peppers. Place the baking sheet back into the oven under the broiler and broil for 2 to 5 minutes or until the cheese is bubbling and lightly browned. Alternatively, you can continue baking the stuffed peppers at 450°F for an additional 10 to 15 minutes until the cheese is melted and the peppers are tender.
- Serve: Remove the stuffed peppers from the oven and serve hot. Accompany with fresh avocado slices or guacamole, lime wedges, and extra diced jalapeños if desired for added spice and zest.
Notes
- For a vegan version, skip the cheese and do not bake the peppers the second time. Serve the stuffed peppers with guacamole or chipotle sauce for added flavor.
- Jalapeño quantity can be adjusted based on desired spice level.
- To save time, use pre-cooked or leftover rice and beans.
- Can be made gluten-free by ensuring all spices and condiments do not contain gluten.