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Stuffed Bell Pepper Rice Boats

Freshly prepared Stuffed Bell Pepper Rice Boats on white plate
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Delicious stuffed bell pepper rice boats filled with a flavorful mixture of seasoned rice, vegetables, and melted cheese for a satisfying and colorful meal.

Ingredients

Scale
  • 4 large bell peppers, halved and seeded
  • 1 cup cooked white rice
  • 1/2 cup black beans, drained and rinsed
  • 1/2 cup corn kernels
  • 1/2 cup diced tomatoes
  • 1/4 cup diced onions
  • 1 clove garlic, minced
  • 1/2 cup shredded cheddar cheese
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Brush bell pepper halves with olive oil and place them cut side up on a baking sheet.
  3. In a skillet, heat olive oil over medium heat. Add onions and garlic; sauté until fragrant and translucent.
  4. Stir in black beans, corn, diced tomatoes, cooked rice, cumin, chili powder, salt, and pepper. Cook for 3-4 minutes until heated through.
  5. Spoon the rice mixture evenly into each bell pepper half.
  6. Top each stuffed pepper with shredded cheddar cheese.
  7. Bake in the preheated oven for 20-25 minutes, until the peppers are tender and cheese is melted and bubbly.
  8. Garnish with fresh cilantro if desired and serve warm.

Notes

For extra protein, add cooked ground turkey or beef to the rice mixture before stuffing the peppers.

Find it online: https://momsgate.com/stuffed-bell-pepper-rice-boats/