Stuffed Peppers-Mexican-Inspired Stuffed Bell Peppers Recipe

 VEGETARIAN RECIPE – NORTH AMERICA

Mexican-Inspired Stuffed Bell Peppers Recipe

Introduction: Indulge in a burst of vibrant colors and flavors with these Mexican-Inspired Stuffed Bell Peppers. These delicious peppers are generously filled with a harmonious mixture of black beans, corn, rice, and a medley of spices that evoke the essence of Mexican cuisine. This hearty dish is not only a feast for the eyes but also a satisfying and nutritious meal that will leave you craving more.

Tips:

• Choose bell peppers that are firm, smooth, and evenly shaped for the best results.
• Pre-cooking the rice slightly before mixing it with the other ingredients will ensure it’s tender and fully cooked in the stuffed peppers.
• Feel free to customize the spice level by adjusting the amount of chili powder or adding diced jalapenos.
• You can top the stuffed peppers with shredded cheese before baking for an extra layer of deliciousness.
• Leftover stuffing can be used as a filling for tacos, burritos, or as a side dish.

Cooking Time: Preparation: 25 minutes Cooking: 30 minutes Total Time: 55 minutes

Ingredients:

• 4 large bell peppers (any color)
• 1 cup cooked black beans (canned or cooked from dried)
• 1 cup cooked corn kernels (fresh, frozen, or canned)
• 1 cup cooked white or brown rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes, drained
• 1 teaspoon ground cumin
• 1 teaspoon chili powder (adjust to taste)
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1/4 cup chopped fresh cilantro
• 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend), optional
• Lime wedges, for serving

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Bell Peppers:
   • Cut the tops off the bell peppers and remove the seeds and membranes. Rinse them under cold water.
   • If needed, trim the bottom of the peppers slightly to help them stand upright in the baking dish.
3. Prepare the Filling:
   • In a large mixing bowl, combine the cooked black beans, cooked corn, cooked rice, diced tomatoes, chopped onion, minced garlic, ground cumin, chili powder, smoked paprika, dried oregano, salt, and pepper. Mix well to ensure the spices are evenly distributed.
4. Sauté the Mixture:
   • In a skillet, heat the olive oil over medium heat. Add the filling mixture and sauté for about 5 minutes, allowing the flavors to meld and the vegetables to soften slightly. Remove from heat and stir in the chopped cilantro.
5. Stuff the Bell Peppers:
   • Stuff the prepared bell peppers with the filling mixture, pressing gently to pack it in. If using cheese, you can sprinkle some inside the peppers and save some for topping.
6. Bake the Stuffed Peppers:
   • Place the stuffed peppers upright in a baking dish. If using cheese, sprinkle the remaining cheese over the tops of the stuffed peppers.
   • Cover the baking dish with aluminum foil and bake in the preheated oven for about 25-30 minutes, or until the peppers are tender.
7. Serve:
   • Carefully remove the foil and check if the peppers are cooked to your liking.
   • Serve the stuffed peppers hot, garnished with additional chopped cilantro and lime wedges on the side.

Enjoy your delightful Mexican-Inspired Stuffed Bell Peppers as a wholesome main dish that’s bursting with flavors reminiscent of the vibrant Mexican cuisine!