Tender bell peppers filled with seasoned rice, beans, and cheese, baked for a wholesome and vibrant meal.
# Ingredient list:
→ Bell Peppers
01 - 4 large bell peppers, tops cut off and seeds removed
→ Filling Base
02 - 1 cup cooked white or brown rice
03 - 1 cup cooked black beans or kidney beans, or 8.8 oz ground beef, turkey, or chicken
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 medium tomato, diced, or 1/2 cup canned diced tomatoes
07 - 1/2 cup corn kernels, fresh, canned, or frozen
08 - 1/2 cup shredded cheddar, Monterey Jack, or mozzarella cheese, plus extra for topping
09 - 2 tablespoons olive oil
10 - 1 teaspoon ground cumin
11 - 1 teaspoon smoked paprika
12 - 1/2 teaspoon dried oregano
13 - Salt and black pepper, to taste
→ Garnishes (optional)
14 - Chopped fresh cilantro or parsley
15 - Sour cream or Greek yogurt
16 - Lime wedges
# Cooking steps:
01 - Set the oven to 375°F and allow it to reach temperature.
02 - Slice off the tops of bell peppers, remove seeds and membranes, then arrange them upright in a lightly greased baking dish.
03 - Heat olive oil in a skillet over medium heat. Add finely chopped onion and cook for 2 to 3 minutes until softened. Add minced garlic and cook for an additional minute.
04 - If using ground meat, add to skillet. Brown while breaking it up with a spoon for 5 to 7 minutes until fully cooked. Drain excess fat if necessary.
05 - Stir cooked rice, beans (if not using meat), diced tomato, corn kernels, ground cumin, smoked paprika, dried oregano, salt, and black pepper into the skillet. Simmer for 3 to 4 minutes to meld flavors.
06 - Remove the skillet from heat and fold in shredded cheese until evenly mixed.
07 - Spoon the filling into each prepared bell pepper, pressing gently to fill completely. Sprinkle additional cheese on top if desired.
08 - Pour 1/2 cup water or broth into the bottom of the baking dish and cover with aluminum foil.
09 - Bake peppers covered for 30 minutes to steam and soften.
10 - Remove foil and continue baking for 10 minutes until peppers are tender and cheese is melted and bubbling.
11 - Allow peppers to cool briefly. Garnish with fresh herbs, sour cream, and lime wedges as desired, then serve warm.
