Description
Delicious Spanish stuffed peppers filled with rice, vegetables, and spices.
Ingredients
Scale
- 4 bell peppers
- 1 cup cooked rice
- 1 cup black beans, drained
- 1 cup corn
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 cup diced tomatoes
- 1/2 cup shredded cheese
- Salt to taste
- Pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove seeds.
- In a bowl, mix rice, black beans, corn, cumin, paprika, tomatoes, salt, and pepper.
- Stuff the mixture into each pepper.
- Place the stuffed peppers in a baking dish.
- Sprinkle cheese on top of each pepper.
- Bake for 25-30 minutes until peppers are tender.
- Let cool for a few minutes before serving.
Notes
- Use any color of bell peppers.
- Adjust spices according to your taste.
- Can be made ahead and stored in the fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 15mg
Keywords: spanish stuffed peppers