I know that bell peppers are usually stuffed with meat, tomato sauce, and mozzarella. I like the idea of these stuffed peppers, because one, they’re a great vegetarian option. Two, the flavors all seem to go perfectly together. There’s rice, cilantro, lime, beans, and corn. There’s that whole protein combo of rice and beans. There’s the yummy flavor of all those spices, and then of course there’s the bell pepper to top it all off.
This meal will be a great family meal. Plus, it’s a delicious way to show that meat isn’t always necessary in a dish!
Bell peppers are gorgeous. There’s nothing so pretty on a plate than the pop of color from a bell pepper. I especially love how they look in this dish with the contrasting rice and beans. They really do look beautiful and tasty. If you like stuffed peppers, you’ll love these!
- 6 bell peppers
- 2 cups rice, cooked (brown or white. your choice)
- 3 cups vegetable broth
- 2 tsp lime zest
- 3 Tbsp lime juice
- 1 (14.5 oz) can black beans, rinsed and well drained
- 1.5-2 Cups frozen corn
- 1.3 cup fresh cilantro, chopped
- 1 4 oz Can chopped green chiles
- Cook 2 cups of rice in 3 cups of vegetable broth. This will take anywhere from 20-40 minutes depending on if you use brown or white rice.
- Combine lemon juice, zest, chiles, corn, cilantro, and black beans in a bowl. Let them sit together and meld flavors while rice cooks
- Preheat oven 375F. Coat baking dish that will hold 6 peppers snugly with cooking spray
- Cut off a very minimal amount of the bottom of your peppers so they will stand up
- Slice off the tops of the peppers, cutting off just enough to cut away the stem part. Remove any seeds and membranes from inside the peppers and stand them up in baking dish.
- Once your rice is done, stir in your bean mixture
- Once well mixed, stuffed your peppers with the rice stuffing.
- Bake covered in foil for 20 minutes
- Bake uncovered for an additional 25-30 minutes.
- Serve and Enjoy!