Stuffed Bell Peppers with Rice & Beans

Name: Stuffed Bell Peppers with Rice & Beans
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 bell peppers; 1.5 cups cooked rice; 1 can black beans; 3/4 cup cheddar cheese; 1 cup tomato sauce; 1 onion; 2 cloves garlic; 1 teaspoon cumin; 1/2 cup corn; Salt and black pepper; Olive oil

Colorful peppers filled with seasoned rice, beans, and cheese, baked until tender in a light tomato sauce.

50 min · Comfortable · 400 cal · 14g protein · $2.20/serving · American

Comfort Food Vegetarian

50minutes

4servings

400calories

14gprotein

$2.20per serving

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Ingredients (serves 4)

4 bell peppers
1.5 cups cooked rice
1 can black beans
3/4 cup cheddar cheese
1 cup tomato sauce
1 onion
2 cloves garlic
1 teaspoon cumin
1/2 cup corn
Salt and black pepper
Olive oil

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Instructions

1
Preheat oven to 375°F. Slice tops off bell peppers and remove seeds. Place in a baking dish cut side up.
2
Heat 1 tablespoon olive oil in a skillet. Sauté minced onion and garlic until softened.
3
Stir in cooked rice, drained black beans, corn, cumin, and 1/2 cup cheddar cheese. Season with salt and pepper.
4
Divide rice mixture among peppers. Mix tomato sauce with 1/4 cup water and pour around peppers in the baking dish.
5
Cover with foil and bake 25 minutes. Uncover, top with remaining cheese, and bake 10 more minutes.