Ingredients
- 4 bell peppers (red, green, orange, or yellow)
- 2 tablespoons olive oil, divided
- 1 small yellow onion, diced
- 1 cup cooked white or brown rice
- 1 (15-ounce) can black beans, drained and rinsed
- 1/2 cup frozen corn
- 1 (14-ounce) can diced fire-roasted tomatoes
- Juice of 1 lime
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1 cup mozzarella cheese, grated
- Fresh cilantro, chopped (for garnish)
Instructions
Preheat oven to 400°F.
Step 2: Prepare the PeppersCut the peppers in half lengthwise and remove ribs and seeds. Place them cut-side up in a 9×13-inch baking dish. Rub with 1 tablespoon of olive oil.
Step 3: Sauté the OnionHeat the remaining tablespoon of olive oil in a large sauté pan over medium heat. Add the diced onion and cook for about 3 minutes, until softened.
Step 4: Make the FillingAdd the cooked rice, black beans, corn, fire-roasted tomatoes, lime juice, cumin, smoked paprika, and salt. Stir to combine and cook for about 5 minutes, or until excess liquid evaporates.
Remove from heat and stir in 1/2 cup of the grated mozzarella.
Step 5: Stuff the PeppersDivide the filling evenly among the pepper halves. Top with the remaining 1/2 cup mozzarella.
Step 6: BakeCover the baking dish with foil and bake for 30 minutes.
Uncover and bake for an additional 10 minutes, or until peppers are fork-tender and cheese is melted and bubbly.
Garnish with fresh cilantro before serving.
Notes
Meal Prep Friendly
Prepare the filling up to a day in advance and refrigerate. When ready to eat, simply stuff the peppers and bake.
Softer Peppers
For extra tender peppers, pre-bake the empty pepper halves for 10 minutes while preparing the filling. This also shortens the final bake time.
Storage
Store leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven until warmed through.
Freezing Instructions
You can freeze stuffed peppers either before or after baking:
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Freeze Unbaked: Assemble, cover tightly, and freeze. Add about 15 extra minutes to the baking time when cooking from frozen.
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Freeze Baked: Allow peppers to cool completely, then wrap well and freeze. Reheat in the oven until heated through.
