Description
A delicious one-pan meal featuring bell peppers stuffed with a spicy, cheesy rice and bean mixture, perfect for busy weeknights and meal prep.
Ingredients
Scale
- 2 tablespoons extra-virgin olive oil
- 0.5 medium yellow onion, diced
- 1 cup long grain white rice, uncooked
- 1 teaspoon sea salt
- 1.67 cups vegetable stock
- 1 can (14.5 ounces) diced tomatoes
- 4 green onions, chopped
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup frozen corn, thawed
- 1 cup pepper jack cheese, shredded
- Minced fresh cilantro (optional)
Instructions
- Heat oil in a pan. Cook the diced onion until soft.
- Add rice, salt, vegetable stock, and diced tomatoes. Bring to a boil, then simmer until rice is tender.
- Stir in black beans and corn. Heat through.
- Cut tops off peppers and remove seeds. Brush with oil.
- Spoon the rice mix into each pepper and pack gently.
- Top with shredded cheese. Bake in a 375°F (190°C) oven until peppers are soft, about 20–30 minutes.
- Let rest for five minutes before serving.
Notes
For a lighter side, serve with an apple quinoa salad. You can also swap ingredients based on what’s available.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg