Stuffed peppers are one of my favorite weeknight dinners to make, because they’re a simple, all-in-one meal that can include servings of protein, vegetable and starch all in one. These baked beauties are all-vegetarian (omit the cheese to make ‘em vegan) and all the more delicious because of it!
With a southwestern spin using salsa, black beans, corn, cilantro and savory spices, these stuffed bell peppers are a very healthy, hearty and perfectly easy to whip up on a weeknight. Topped with slices of sharp cheddar cheese, the peppers have eye appeal as well as a nice, creamy balance to the spiciness!
I know you will enjoy these tasty stuffed peppers with a Southwestern twist as much as my husband and I did. Feel free to add cooked ground beef or chicken, but just know that this vegetarian meal has the meat-eating manivore stamp of approval!
Yield: Makes 4 servings (1 pepper half per serving)
2 bell peppers, any color
3/4 cup instant brown rice
1 cup chunky-style mild salsa
1/2 cup canned black beans, rinsed and drained (optional)
1/2 cup frozen corn
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon pepper
4 slices sharp cheddar cheese
1 Tbsp. chopped fresh cilantro
Cut peppers in half; remove seeds. Place in a shallow baking dish, cut-side down. Bake in preheated 425°F oven 15 minutes or until skins begin to bubble and peppers are just tender.
Boil 3/4 cups water in a medium-sized saucepan. Stir in rice; return to boil. Reduce heat to low; cover and simmer 5 minutes. Stir in salsa, beans and corn, and mix lightly. Add chili powder, cumin, salt and pepper.
Fill baked peppers with rice mixture; cover with foil. Bake in preheated 400°F oven for 15 minutes. Uncover and top with cheese slices. Continue baking 5 minutes or until cheese is melted and filling is hot. Sprinkle with chopped cilantro.