Bell peppers filled with rice, beans, cheese, and spices, baked till tender and flavorful.
# What You Need:
→ Bell Peppers
01 - 4 large bell peppers, tops cut off and seeds removed
→ Filling Base
02 - 240 ml cooked white or brown rice
03 - 240 ml cooked black beans or kidney beans, or 250 g ground beef, turkey, or chicken
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 medium tomato, diced, or 120 ml canned diced tomatoes
07 - 120 ml corn kernels, fresh, canned, or frozen
08 - 120 ml shredded cheese (cheddar, Monterey Jack, or mozzarella), plus extra for topping
09 - 30 ml olive oil
10 - 5 ml ground cumin
11 - 5 ml smoked paprika
12 - 2.5 ml dried oregano
13 - Salt and black pepper, to taste
→ Garnishes (optional)
14 - Chopped fresh cilantro or parsley
15 - Sour cream or Greek yogurt
16 - Lime wedges
# How to Make It:
01 - Set oven temperature to 375°F (190°C) to prepare for baking
02 - Slice off tops of bell peppers, remove seeds and membranes, then arrange upright in a lightly greased baking dish
03 - Heat olive oil in a skillet over medium heat; cook chopped onion for 2–3 minutes until softened, then add minced garlic and cook for 1 minute more
04 - If using ground meat, add it now, breaking it up with a spoon; cook until browned and fully cooked, approximately 5–7 minutes; drain excess fat if necessary
05 - Stir in cooked rice, beans (if using), diced tomato, corn kernels, ground cumin, smoked paprika, dried oregano, salt, and black pepper; cook for 3–4 minutes until heated through and flavors meld
06 - Remove skillet from heat and mix shredded cheese into the filling until evenly combined
07 - Spoon the filling into prepared bell peppers, pressing gently to fill completely; optionally, sprinkle extra cheese on top
08 - Pour 120 ml water or broth into bottom of baking dish to facilitate steaming; cover dish with aluminum foil
09 - Bake peppers covered for 30 minutes to allow filling to set and peppers to soften
10 - Remove foil and continue baking for an additional 10 minutes until peppers are tender and cheese is melted and bubbly
11 - Allow to cool slightly before garnishing with fresh herbs, sour cream, and lime wedges as desired; serve warm
