Sandbar Rainbow Stuffed Peppers

Category: Meals (Cuban-FL, citrus, pork, chicken, rice) Yield: 4 servings (scale 2/4/6/8 in the app) Prep 20 min Cook 40 min Total 60 min Method: OVEN Main: black_beans Vegetarian

Bell peppers are filled with rice, black beans, corn, and tomato for a colorful vegetarian dinner.

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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.

Allergens: milk

Equipment

Baking dish
saucepan if rice is uncooked
mixing bowl
foil

Ingredients (for 4 servings)

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

Heat oven to 375°F (190°C). Slice the tops off peppers and remove seeds and membranes. Stand peppers in a baking dish.
Mix rice, beans, corn, tomatoes, cumin, paprika, cilantro, salt, and black pepper.
Spoon filling into the peppers. Add ¼ cup water to the bottom of the dish and cover loosely with foil.
Bake 30 minutes. Uncover, add optional cheese, and bake 8–10 minutes more until peppers are tender.
Rest 5 minutes and serve with lime wedges.

Skill taught

Preparing a balanced stuffed vegetable with a moist filling.

Affordable substitution

Use any cooked grain or add finely chopped leftover vegetables.
Party option: Use mini bell peppers for appetizer-size stuffed bites and reduce the baking time.
Relaxed option: Chop the roasted pepper and filling into bowls over greens.

Leftovers and storage

Refrigerate leftovers within 2 hours for up to 3 days. Reheat until hot throughout.

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