Mexican Rice And Corn-Stuffed Peppers Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C).
• STEP 2.Cut the tops off the peppers and remove the seeds and membranes.
• STEP 3.In a large skillet, heat olive oil over medium heat. Add onion and garlic, and cook until softened.
• STEP 4.Add the cooked rice, corn, black beans, diced tomatoes, cumin, chili powder, salt, and pepper to the skillet. Stir well to combine.
• STEP 5.Fill each pepper with the rice and corn mixture, pressing it down gently.
• STEP 6.Place the stuffed peppers in a baking dish and cover with foil.
• STEP 7.Bake for 25-30 minutes, or until the peppers are tender.
• STEP 8.Remove the foil and sprinkle shredded cheese on top of each pepper.
• STEP 9.Bake for an additional 5 minutes, or until the cheese is melted and bubbly.
• STEP 10.Serve the Mexican Rice and Corn-Stuffed Peppers hot, garnished with chopped cilantro and a squeeze of lime juice.
• STEP 11.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• You can use any color of bell peppers for this recipe, such as red, yellow, or orange.
• If you prefer a spicier filling, add some diced jalapenos or a pinch of cayenne pepper.
• Feel free to customize the filling by adding other vegetables like diced zucchini or mushrooms.
• For a vegan version, omit the cheese or use a dairy-free alternative.
• These stuffed peppers can be served as a main dish or as a side dish alongside grilled meats or roasted vegetables.

Storage and Serving

• Leftover stuffed peppers can be reheated in the oven or microwave.
• Serve the stuffed peppers with a side of guacamole, salsa, or sour cream.
• You can also top the stuffed peppers with avocado slices or a dollop of Greek yogurt.
• These stuffed peppers make a great meal prep option. Simply prepare the filling and stuff the peppers ahead of time, then bake when ready to serve.