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Vegetarian Stuffed Bell Peppers with Rice & Beans
Vegetarian Stuffed Bell Peppers with Rice & Beans
Servings
4 peppers
Prep
15 min
Cook
35 min
Ingredients
- 4 large bell peppers — any color, tops cut off and seeds removed
- 1 cup cooked brown rice
- 1 cup black beans — cooked or canned, rinsed and drained
- 1/2 cup corn kernels — fresh or frozen
- 1/2 cup diced tomatoes — canned or fresh
- 1/2 cup shredded cheese — optional, use vegan cheese if dairy-free
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt — to taste
- 1/4 teaspoon black pepper
- 2 tablespoons fresh cilantro — chopped, for garnish
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