Stuffed Mexican Peppers
Delicious stuffed peppers with a Mexican twist.
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Main Ingredients
- 4 bell peppers tops cut off and seeds removed
- 1 cup cooked rice
- 1 cup black beans drained and rinsed
- 1 cup corn kernels
- 1 cup shredded cheese
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon pepper
Preheat oven to 375°F (190°C).
In a mixing bowl, combine rice, black beans, corn, cheese, chili powder, cumin, salt, and pepper.
Stuff the bell peppers with the mixture and place them in a baking dish.
Bake for 40 minutes, or until peppers are tender.
Calories: 250kcal | Carbohydrates: 35g | Protein: 10g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 500mg | Potassium: 400mg | Fiber: 8g | Sugar: 5g | Vitamin A: 900IU | Vitamin C: 150mg | Calcium: 150mg | Iron: 3mg