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Mexican Rice Stuffed Peppers - a healthy, gluten-free dinner that is ready in 45 minutes. (409 calories per serving) by @healthynibs
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5 from 1 vote

Beans and Rice Stuffed Peppers

These beans and rice stuffed peppers make a great vegetarian weeknight meal. Juicy peppers are stuffed with cheesy rice that’s mixed with fresh corn, black beans, chili, and cumin. They’re easily customizable, and will definitely keep you full!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Vegetarian
Cuisine: Vegetarian
Keyword: beans and rice stuffed peppers
Servings: 2
Calories: 397kcal
Author: Lisa Lin

Ingredients

  • oil for greasing pan
  • 4 large bell peppers (any color)
  • 1 tablespoon olive oil
  • 1/2 medium onion, diced
  • 1 medium tomato, diced
  • salt
  • 1 1/4 cup 170g corn kernels (fresh or frozen)
  • 1 medium zucchini, diced
  • 1 (15-ounce) can of black beans, drained and rinsed
  • 1 1/2 cups (290g) cooked brown rice
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1 cup (85g) shredded pepper jack cheese

Optional Toppings

  • cilantro leaves, torn
  • 1/2 small avocado, sliced thinly
  • lime juice (optional)

Instructions

  • Preheat the oven to 400ºF (205ºC). Lightly grease a 9x13-inch casserole pan (or large cast iron skillet) with oil.
  • Slice peppers in half and remove the seeds. Check to make sure all the pepper halves fit into your baking pans. Set aside.
  • Heat olive oil in a sauté pan over medium heat. Add onions and cook for 1 to 2 minutes. Add diced tomatoes and a generous pinch of salt and cook for 2 minutes.
  • Mix in the corn and zucchini and cook for another 2 minutes. Stir in beans, rice, chili powder and cumin. Turn off heat and mix in shredded cheese.
  • Stuff each half of a pepper with the beans and rice mixture. Place them in the prepared casserole pan.
  • Cover with foil and bake for 30 minutes.
  • Uncover foil, and let peppers cool for a few minutes before serving. Top peppers with cilantro, avocado slices, and a squeeze of lime juice, if you like.

Nutrition

Serving: 1stuffed pepper | Calories: 397kcal | Carbohydrates: 56.3g | Protein: 17.2g | Fat: 5.8g | Saturated Fat: 0.9g | Cholesterol: 19mg | Sodium: 589mg | Fiber: 13.9g | Sugar: 11.4g