Are you ready to transform ordinary bell peppers into a mouthwatering meal that will have your family begging for seconds? These Stuffed Peppers with Rice and Corn are not just a recipe—they're a culinary adventure waiting to happen! Imagine vibrant bell peppers bursting with a zesty, colorful filling that combines the heartiness of rice, the sweetness of corn, and a kick of salsa that will make your taste buds dance. Whether you're a busy home cook looking for a quick weeknight dinner or a foodie searching for your next flavor explosion, this recipe promises to be your new go-to comfort food that's both nutritious and incredibly delicious.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 bell peppers
- 1 cup cooked rice
- 1 cup corn (canned or frozen)
- 1 teaspoon cumin
- 1/2 cup salsa
Instructions
- Preheat the oven to 375°F (190°C). Prepare a baking dish by lightly greasing it with cooking spray or olive oil.
- Wash the bell peppers thoroughly. Cut the tops off the peppers and remove the seeds and membranes, creating a hollow cavity for stuffing.
- In a mixing bowl, combine the cooked rice, corn, cumin, and salsa. Mix well until all ingredients are evenly distributed.
- Carefully spoon the rice and corn mixture into each prepared bell pepper, pressing down gently to ensure the filling is compact.
- Place the stuffed peppers upright in the prepared baking dish. If peppers are unstable, you can trim a small portion of the bottom to help them stand.
- Cover the baking dish with aluminum foil to prevent the peppers from drying out during cooking.
- Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the filling is heated through.
- Remove the foil during the last 5 minutes of cooking to allow the tops to slightly brown and crisp.
- Remove from the oven and let the peppers rest for 5 minutes before serving. Optional: garnish with fresh cilantro or additional salsa.
Tips
- Choose peppers that are uniform in size and stand upright easily to ensure even cooking.
- Pre-cook your rice to save time and ensure the perfect texture. Day-old rice works wonderfully!
- For extra flavor, consider using Mexican-style corn or adding a sprinkle of cheese to the filling.
- If your peppers are wobbling in the baking dish, create a stable base by trimming a tiny portion of the bottom, or use a muffin tin to keep them upright.
- Don't skip the foil cover during initial baking—it helps steam the peppers and keeps them moist.
- For a protein boost, add black beans or ground turkey to the rice mixture.
- Experiment with different types of salsa (mild, medium, or spicy) to customize the heat level.
- Let the peppers rest for 5 minutes after baking to allow the filling to set and make serving easier.
- Garnish with fresh herbs like cilantro or a dollop of sour cream for added freshness and flavor.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 35g
Protein: 5g
Fat: 2g
Saturated Fat: g
Cholesterol: 0mg
