Filling colorful bell peppers with fresh produce from your fridge or what’s in your pantry creates a great budget-friendly meal. Want some other ideas for similar meals? Try this Stuffed Summer Squash recipe or these Southwest Baked Potatoes.
Makes: 4 servings
Ingredients
4 large bell peppers
1/2 cup onion, chopped, about ½ of 1 small onion
2 cups cooked brown rice (or 1 package instant brown rice)
1 can (10 oz) diced tomatoes with chiles, no salt added
1/2 cup whole kernel corn, frozen, fresh or canned, no salt or fat added
1 can (15 oz) black beans, no salt added
1/3 cup cheese, shredded
Optional Herbs and Spices: 1/2 tsp salt and black pepper, 2 tsp cumin, 1 tsp chili powder, 1 Tbsp Fajita Seasoning
Optional Toppings: chopped cilantro, salsa, avocado, plain Greek yogurt
Instructions
- Preheat oven to 400°F.
- Wash peppers and cut a wide circle around the stems. Grab stem and twist to remove the inside and seeds. Shake the pepper over the sink to get rid of the leftover seeds.
- Optional: saute chopped onion in a pan with 1 Tbsp vegetable oil until translucent.
- Combine onion, cooked rice, black beans, corn, and tomatoes in a bowl. Add salt and pepper and optional spices and herbs. Add 1/2 of the shredded cheese. Mix.
- Fill the peppers with the mixture and top each pepper with the leftover shredded cheese.
- Bake for 20 minutes, or until cheese is melted and peppers are slightly softened.
- Top with optional toppings, if desired.
* Nutrition information includes Mexican blend shredded cheese in analysis.
