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When it comes to meal preparation, finding dishes that are both delicious and packed with nutrition can be a challenge. Enter Vibrant Stuffed Sweet Peppers, a stunning dish that not only pleases the eye with its array of colors but also delivers a bounty of wholesome ingredients. This recipe celebrates the sweet bell pepper, transforming it into a delightful vessel filled with a hearty, flavorful stuffing that can cater to various dietary needs and preferences.

Stuffed Sweet Peppers with Rice

Discover the joy of cooking with Vibrant Stuffed Sweet Peppers, a nutritious and visually stunning dish sure to delight everyone at the table. Loaded with sweet bell peppers filled with a hearty mixture of rice, black beans, corn, tomatoes, and aromatic spices, this recipe is perfect for any dietary preference. Whether you go vegan or add lean meat, these colorful peppers make for an ideal meal for busy weeknights or festive gatherings. Enjoy a healthy and satisfying meal that’s as delicious as it is beautiful!
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Ingredients
  

4 medium-sized sweet bell peppers (colors of your choice)

1 cup cooked rice (white or brown)

1/2 cup black beans, drained and rinsed

1 cup corn, fresh or frozen

1/2 cup diced tomatoes (canned or fresh)

1/2 cup onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon chili powder (optional for heat)

1 cup shredded cheese (cheddar or Monterey Jack)

1/4 cup fresh cilantro, chopped

Salt and pepper, to taste

1 tablespoon olive oil

Juice of 1 lime

Instructions
 

Prepare the Peppers: Preheat your oven to 375°F (190°C). Carefully cut the tops off the sweet bell peppers, and remove the seeds and membranes. Lightly brush the outside with olive oil and set aside.

    Cook the Filling: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute until fragrant.

      Mix the Ingredients: In the skillet, add the cooked rice, black beans, corn, diced tomatoes, cumin, smoked paprika, chili powder (if using), lime juice, salt, and pepper. Stir the mixture until well combined and heated through. Remove from heat and fold in half of the shredded cheese and the cilantro.

        Stuff the Peppers: Carefully spoon the rice and bean mixture into each sweet pepper, packing it down gently. Top with the remaining shredded cheese.

          Bake: Place the stuffed peppers upright in a baking dish. Add a small amount of water to the bottom of the dish (about 1/4 cup) to create steam, which will help cook the peppers. Cover the dish with aluminum foil and bake for 30 minutes.

            Finish Cooking: After 30 minutes, remove the foil and continue to bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and slightly golden.

              Serve: Let the stuffed peppers cool for a few minutes before serving. Garnish with extra cilantro and lime wedges, if desired.

                Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4