{
  "id": "CAT04-R27",
  "slug": "cat04-r27-sandbar-rainbow-stuffed-peppers",
  "url": "https://www.thisisflorida.us/florida-recipes/recipes/cat04-r27-sandbar-rainbow-stuffed-peppers.html",
  "title": "Sandbar Rainbow Stuffed Peppers",
  "category": "Meals (Cuban-FL, citrus, pork, chicken, rice)",
  "category_id": "CAT04",
  "language": "en",
  "yield_servings_base": 4,
  "servings_scale_options": [
    2,
    4,
    6,
    8
  ],
  "prep_time_minutes": 20,
  "cook_time_minutes": 40,
  "total_time_minutes": 60,
  "primary_cooking_method": "OVEN",
  "primary_food": "black_beans",
  "vegetarian": true,
  "allergens": [
    "milk"
  ],
  "ingredients": [
    "4 medium bell peppers, any colors",
    "1½ cups cooked rice (240 g)",
    "1 can black beans, rinsed and drained (15 oz / 425 g)",
    "¾ cup corn kernels (125 g)",
    "1 cup diced tomatoes, drained (150 g)",
    "½ teaspoon ground cumin",
    "½ teaspoon smoked paprika",
    "½ cup shredded Monterey Jack, optional (55 g)",
    "2 tablespoons chopped cilantro",
    "¼ teaspoon salt",
    "Black pepper",
    "lime wedges"
  ],
  "directions": [
    "1. Heat oven to 375°F (190°C). Slice the tops off peppers and remove seeds and membranes. Stand peppers in a baking dish.",
    "2. Mix rice, beans, corn, tomatoes, cumin, paprika, cilantro, salt, and black pepper.",
    "3. Spoon filling into the peppers. Add ¼ cup water to the bottom of the dish and cover loosely with foil.",
    "4. Bake 30 minutes. Uncover, add optional cheese, and bake 8–10 minutes more until peppers are tender.",
    "5. Rest 5 minutes and serve with lime wedges."
  ],
  "food_safety": "Use cooked rice that has been cooled and refrigerated promptly; do not leave cooked rice at room temperature for more than 2 hours."
}