Name: Stuffed Peppers
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Ingredients: 6 medium assorted bell peppers (3 pounds); 1 large leek, white and light-green parts only, sliced; 1 tablespoon extra-virgin olive oil; 3 cloves garlic, minced; 1 carrot, peeled and cut into 1/4-inch dice; 1 medium poblano pepper, seeded and cut into 1/4-inch dice; 4 ounces button mushrooms, stemmed and cut into 1/4-inch dice; 3/4 cup uncooked long-grain rice; 1 (14 1/2-ounce) can low-sodium chicken stock, skimmed of fat; 1 1/2 cups water; 1 1/2 teaspoons coarse salt; 1/4 teaspoon freshly ground black pepper; 1/2 teaspoon ground cumin; 1/2 teaspoon turmeric; 1/2 teaspoon paprika; 1 cup corn kernels (fresh or frozen); 1 cup canned black beans, rinsed and drained; 3/4 cup grated Monterey Jack cheese (3 ounces)

These flavorful Stuffed Peppers are packed with a delicious mix of rice, black beans, vegetables, and spices. Topped with melted Monterey Jack cheese, this dish makes for a hearty, satisfying meal. It’s a perfect option for a healthy, colorful dinner that’s both nutrient-dense and comforting.

Stuffed Peppers

Course: MainCuisine: Mexican-inspired

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

320

kcal

Ingredients

6 medium assorted bell peppers (3 pounds)
1 large leek, white and light-green parts only, sliced
1 tablespoon extra-virgin olive oil
3 cloves garlic, minced
1 carrot, peeled and cut into 1/4-inch dice
1 medium poblano pepper, seeded and cut into 1/4-inch dice
4 ounces button mushrooms, stemmed and cut into 1/4-inch dice
3/4 cup uncooked long-grain rice
1 (14 1/2-ounce) can low-sodium chicken stock, skimmed of fat
1 1/2 cups water
1 1/2 teaspoons coarse salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon paprika
1 cup corn kernels (fresh or frozen)
1 cup canned black beans, rinsed and drained
3/4 cup grated Monterey Jack cheese (3 ounces)

Directions

Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Set aside.
In a large skillet, heat the olive oil over medium heat. Add the leek, garlic, carrot, and poblano pepper. Cook for 5 minutes until the vegetables are softened.
Add the mushrooms and cook for an additional 3 minutes.
Stir in the uncooked rice, chicken stock, water, salt, black pepper, cumin, turmeric, and paprika. Bring to a simmer and cook for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
Stir in the corn kernels, black beans, and 1/2 cup of the Monterey Jack cheese, combining everything well.
Stuff each bell pepper with the rice mixture and place them in a baking dish.
Cover with aluminum foil and bake for 35 minutes. Remove the foil, sprinkle the remaining cheese on top, and bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
Serve warm and enjoy!

Notes

Nutrition Facts (Per Serving)
Total Fat: 10 g
Cholesterol: 20 mg
Sodium: 620 mg
Total Carbohydrates: 45 g
Sugars: 6 g
Protein: 10 g

These Stuffed Peppers are a delicious, wholesome meal that’s bursting with flavor. The combination of seasoned rice, black beans, and veggies makes this a hearty dish, while the melted cheese on top adds just the right amount of indulgence. Perfect for a weeknight dinner that the whole family will love!