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Stuffed Bell Pepper Rice Boats

Close-up slightly angled freshly prepared Stuffed Bell Pepper Rice Boats
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Delicious stuffed bell peppers filled with a savory blend of seasoned rice, vegetables, and cheese, perfect for a wholesome and colorful meal.

Ingredients

Scale
  • 4 large bell peppers, halved and seeded
  • 1 cup cooked rice
  • 1/2 cup diced tomatoes
  • 1/2 cup corn kernels
  • 1/4 cup chopped onion
  • 1/2 cup black beans, drained and rinsed
  • 1 cup shredded cheddar cheese
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Prepare the bell peppers by cutting them in half lengthwise and removing seeds and membranes.
  3. In a skillet, heat olive oil over medium heat. Sauté onions until translucent.
  4. Add diced tomatoes, corn, black beans, chili powder, cumin, salt, and pepper. Cook for 5 minutes, stirring occasionally.
  5. Remove from heat and mix in cooked rice and half of the shredded cheese.
  6. Spoon the rice mixture evenly into each bell pepper half.
  7. Place stuffed peppers on a baking sheet and sprinkle remaining cheese on top.
  8. Bake for 20-25 minutes, or until peppers are tender and cheese is melted and bubbly.
  9. Garnish with fresh cilantro if desired, and serve warm.

Notes

For added protein, mix in cooked ground turkey or beans. Serve with a side salad for a complete meal.

Find it online: https://carmenwausa.com/stuffed-bell-pepper-rice-boats/