Fiesta Vegetable Stuffed Bell Peppers

Brighten up your dinner table with these Fiesta Vegetable Stuffed Bell Peppers, a vibrant and wholesome twist on a classic comfort food! Bursting with a medley of colorful veggies, hearty black beans, and fluffy rice, these bell peppers are seasoned with aromatic spices like chili powder and cumin for a zesty south-of-the-border flair. Topped with gooey melted cheddar or Mexican blend cheese, each pepper delivers a tantalizing combination of creamy, crunchy, and savory bites. Perfect for a weeknight family meal or a festive gathering, this dish is packed with protein, fiber, and flavor. Serve them straight from the oven with a squeeze of fresh lime juice for an extra pop of freshness. With just 20 minutes of prep time and customizable ingredients, these vegetarian stuffed peppers are an easy-to-make, crowd-pleasing favorite!

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 pieces Bell peppers (any color, medium-sized)
• 1 cup Cooked white or brown rice
• 1 cup Black beans (drained and rinsed)
• 1 cup Corn kernels (fresh or frozen and thawed)
• 1 cup Diced tomatoes (canned or fresh)
• 1 cup Grated cheddar or Mexican blend cheese
• 0.5 cup Chopped onion
• 0.25 cup Chopped cilantro
• 2 tablespoons Olive oil
• 2 cloves Minced garlic
• 1 teaspoon Chili powder
• 1 teaspoon Ground cumin
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 piece Lime (for garnish, optional)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Prepare the bell peppers by cutting off the tops and removing the seeds and membranes. Rinse and pat them dry. Optionally, keep the tops for decorative purposes.

Step 3

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes.

Step 4

Stir in the minced garlic, chili powder, and cumin. Cook for an additional 1 minute to bloom the spices.

Step 5

Add the cooked rice, black beans, corn, diced tomatoes, salt, and black pepper to the skillet. Stir well to combine and cook for 2-3 minutes, until everything is warmed through.

Step 6

Remove the skillet from heat and stir in the chopped cilantro and half of the grated cheese.

Step 7

Stuff each bell pepper with the prepared vegetable filling, pressing down gently to pack it in. Place the stuffed peppers upright in a baking dish.

Step 8

Sprinkle the remaining cheese on top of each stuffed pepper.

Step 9

Cover the baking dish with aluminum foil and bake for 25 minutes. Then, uncover and bake for an additional 5 minutes, or until the cheese is melted and bubbly.

Step 10

Remove from the oven and let the peppers cool for 5 minutes. If desired, garnish with freshly squeezed lime juice and serve warm.

Nutrition Facts

Serving size	(1678.2g)

Amount per serving	% Daily Value*
Calories	1597.6

Total Fat 70.6g	0%
Saturated Fat 29.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 120mg	0%
Sodium 2139.0mg	0%
Total Carbohydrate 197.3g	0%
Dietary Fiber 35.4g	0%
Total Sugars 38.8g
Protein 63.1g	0%

Vitamin D 24IU	0%
Calcium 1034.6mg	0%
Iron 13.0mg	0%
Potassium 2826.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.9%

Protein: 15.1%

Carbs: 47.1%