wayv127
Novice Foodie
Stuffed Bell Peppers have been a huge favorite of mine since my mom first made them for me many many years ago. Contrary to your belief, they are very easy to do and I would like to share my mom's recipe so that you can have a taste of it also
Ingredients:
4 large bell peppers (any color)
1 cup cooked rice
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels (fresh, canned, or frozen)
1 cup diced tomatoes (canned or fresh)
1/2 cup diced onions
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon cumin
Salt and pepper to taste
1 cup shredded cheese (cheddar, mozzarella, or pepper jack)
Instructions:
Ingredients:
4 large bell peppers (any color)
1 cup cooked rice
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels (fresh, canned, or frozen)
1 cup diced tomatoes (canned or fresh)
1/2 cup diced onions
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon cumin
Salt and pepper to taste
1 cup shredded cheese (cheddar, mozzarella, or pepper jack)
Instructions:
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes from the inside.
- In a large mixing bowl, combine the cooked quinoa or rice, black beans, corn, diced tomatoes, onions, garlic, chili powder, cumin, salt, and pepper. Mix until well combined.
- Spoon the filling mixture into each bell pepper until they are filled to the top. Place the filled peppers upright in a baking dish.
- Sprinkle shredded cheese over the tops of the stuffed peppers.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30-35 minutes, or until the peppers are tender and the filling is heated through.
- Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
- Serve the stuffed peppers hot, garnished with fresh herbs like chopped cilantro or parsley, if desired.
