Discover the vibrant flavors of vegetarian stuffed bell peppers, filled with rice, beans, and spices, making for a nutritious and satisfying meal.

Scale

1 tablespoon salt

4 large green bell peppers – tops

seeds

and membranes removed

1 tablespoon olive oil

½ cup chopped onion

2 cups cooked rice

1 (15 ounce) can black beans

drained and rinsed

1 (14.5 ounce) can chili-style diced tomatoes

1 teaspoon chili powder

1 teaspoon garlic salt

½ teaspoon ground cumin

½ teaspoon salt

1 (8 ounce) package shredded Mexican cheese blend (such as Sargento® Authentic Mexican)

Preheat the oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat and sauté the chopped onion until translucent.
In a bowl, combine the cooked rice, black beans, diced tomatoes, chili powder, garlic salt, ground cumin, and salt.
Mix in half of the shredded cheese with the rice and bean mixture.
Stuff each bell pepper with the rice and bean mixture and place them upright in a baking dish.
Top the stuffed peppers with the remaining cheese.
Cover the dish with foil and bake for 25 minutes, then uncover and bake for an additional 5-10 minutes until the cheese is bubbly and golden.

Feel free to customize the filling by adding your favorite vegetables or spices. Serve with a side salad for a complete meal.

Keywords: Stuffed Bell Peppers, Vegetarian, Healthy Recipes, Easy Dinner, Plant-based Meals