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Rice and Beans Stuffed Peppers

Author: Toni Anderson

Ingredients

  • 6-8 large red or green peppers
  • 1 tablespoon olive oil
  • 2 garlic cloves minced
  • 1 small red onion chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano
  • ½ teaspoon kosher salt
  • 1 15.5 ounce can black beans, drained and rinsed
  • ½ cup frozen corn
  • 1 cup uncooked rice - your choice white or brown.
  • 6-8 Tablespoons shredded cheddar cheese optional

Instructions

  • Preheat oven to 350 degrees.
  • Cook the rice according to package instructions.
  • Cut the tops off of the peppers, but only discard the stem. Chop up the top piece of the pepper and set aside.
  • Remove the inside seeds and white parts from the large part of the pepper.
  • Heat olive oil in a large skillet over medium-low heat. Add the garlic, onion, and chopped up pepper pieces and saute until softened, about 3-4 minutes.
  • Add the cooked rice, black beans, and corn to the onion mixture. Stir well to combine.
  • Spoon the bean and rice mixture into the peppers.
  • Place the stuffed peppers into a baking dish large enough to hold all of the peppers.
  • Sprinkle about a tablespoon of shredded cheese over each stuffed pepper (optional).
  • Add enough water to fill the pan ¼ inch up the inside of the dish.
  • Bake for 25 minutes.

Notes

If you are left with more filling than peppers, the mixture makes a great stuffing for wraps.