Southwestern-inspired · stuffed vegetables
Black Bean and Rice Stuffed Peppers
Red bell peppers hold seasoned rice, black beans, corn, and cheddar for a colorful make-ahead-friendly dinner.
Total time50 min
Hands-on20 min
Cleanuplow
Serves4
Cook
Make dinner
- 01
Heat the oven to 400°F. Stand the peppers in an 8-inch baking dish.
- 02
Mix rice, black beans, corn, salsa, cumin, and half the cheddar. Spoon firmly into the peppers.
- 03
Pour water around the peppers, cover tightly with foil, and bake for 25 minutes.
- 04
Uncover, top with remaining cheddar, and bake until the peppers are tender and cheese is browned, 10 to 15 minutes.
Make it work
Useful swaps
- Use quinoa instead of rice.
- Dairy-free shredded cheese makes the peppers vegan.
Why this is a good weeknight call
It keeps the cleanup to one main pan. The ingredient list stays focused, and the recipe has a clear stopping point instead of extra optional projects.
