Prepare to embark on a culinary journey that will transform your dinner table into a vibrant Spanish fiesta! These mouthwatering stuffed bell peppers are not just a meal – they're an experience that combines bold flavors, nutritious ingredients, and a touch of Mediterranean magic. Whether you're a home cook looking to impress or a flavor enthusiast seeking a delicious adventure, this recipe promises to tantalize your taste buds and become an instant family favorite.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Spanish
Serves: 4 servings
Ingredients
- 4 bell peppers
- 1 cup cooked rice
- 1 can black beans, drained
- 1 cup corn
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup shredded cheese
Instructions
- Preheat the oven to 375°F (190°C). Prepare a baking dish by lightly greasing it with olive oil.
- Wash the bell peppers thoroughly. Cut the tops off and remove the seeds and membranes, creating hollow pepper vessels for stuffing.
- In a large mixing bowl, combine the cooked rice, drained black beans, and corn. Mix well to create the base filling.
- Add cumin, paprika, salt, and pepper to the rice mixture. Stir thoroughly to distribute the spices evenly throughout the filling.
- Carefully stuff each bell pepper with the rice and bean mixture, pressing gently to pack the filling tightly.
- Sprinkle shredded cheese over the top of each stuffed pepper, ensuring even coverage.
- Place the stuffed peppers in the prepared baking dish, standing upright.
- Cover the baking dish with aluminum foil to prevent excessive browning.
- Bake in the preheated oven for 25-30 minutes, until the peppers are tender and the cheese is melted and bubbly.
- Remove the foil during the last 5 minutes of cooking to allow the cheese to become golden and slightly crisp.
- Remove from oven and let rest for 5 minutes before serving. Garnish with fresh parsley or cilantro if desired.
Tips
- Choose the Right Peppers: Select firm, brightly colored bell peppers with a sturdy base that can stand upright in the baking dish.
- Rice Preparation: Use day-old rice or let freshly cooked rice cool completely to prevent soggy filling. Slightly drier rice works best for stuffing.
- Flavor Boost: Toast the cumin and paprika in a dry pan for 30 seconds before adding to the mixture to enhance their aromatic qualities.
- Cheese Tip: For extra flavor, mix in some sharp cheddar or pepper jack with the shredded cheese for a more complex taste profile.
- Make-Ahead Friendly: You can prepare the stuffed peppers in advance and refrigerate, adding an extra 10-15 minutes to the cooking time if baking from cold.
- Vegetarian Protein: Feel free to add quinoa or additional beans if you want to boost the protein content.
- Serving Suggestion: Serve with a side of fresh salsa, sour cream, or a light green salad to complement the rich flavors of the stuffed peppers.
Nutrition Facts
Calories: 301kcal
Carbohydrates: 43g
Protein: 16g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 23mg
