How To Make Mexican-Style Stuffed Peppers
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Serves:
Ingredients
- 4 bell peppers (any color)
- 1 cup cooked rice
- 1 cup cooked black beans
- 1 small onion, diced
- 2 cloves of garlic, minced
- 1 jalapeno, seeded and diced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/2 cup shredded Monterey Jack cheese
- Salt and pepper to taste
- Fresh cilantro, for garnish
Instructions
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Preheat the oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish.
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In a large skillet, heat some oil over medium heat. Add the onions, garlic, and jalapeno and cook until softened, about 5 minutes.
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Add the cooked rice, black beans, cumin, paprika, and chili powder to the skillet. Season with salt and pepper to taste. Cook for an additional 5 minutes, stirring occasionally.
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Stuff each bell pepper with the rice and bean mixture. Top with shredded cheese.
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Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
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Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro before serving.
Nutrition
- Calories : 345kcal
- Total Fat : 7g
- Saturated Fat : 3g
- Cholesterol : 15mg
- Sodium : 467mg
- Total Carbohydrates : 58g
- Dietary Fiber : 11g
- Sugar : 8g
- Protein : 14g
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