Teresa's Recipes
Hearty Pinto Bean and Rice Stuffed Peppers
Indulge in the vibrant flavors of these Hearty Pinto Bean and Rice Stuffed Peppers, a dish that not only pleases the palate but also nourishes the soul. Each bell pepper is a colorful vessel, brimming with a savory blend of creamy pinto beans, fluffy rice, and a medley of fresh vegetables, all perfectly seasoned with aromatic spices like cumin and chili powder. Topped with gooey melted cheese and garnished with fragrant cilantro, this dish is as visually stunning as it is delicious. Originating from the traditional stuffed pepper recipes enjoyed in various cultures, this plant-based delight serves as a wholesome meal, ideal for family dinners or festive gatherings with friends. With each bite, you'll experience a burst of flavor that celebrates the beauty of simple, wholesome ingredients.
Ingredients
- 4 large, any color Bell peppers
- 1 can (15 oz) or 1 1/2 cups homemade Cooked pinto beans
- 1 cup Cooked rice
- 1 small, diced Onion
- 2 cloves, minced Garlic
- 1 medium, diced Tomato
- 1 cup, fresh or frozen Corn kernels
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 1/2 teaspoon, to taste Salt
- 1/4 teaspoon, to taste Black pepper
- 1 cup, cheddar or Mexican blend Shredded cheese
- 1/4 cup, chopped for garnish Fresh cilantro
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Calories: 320
- Fat: 10g
- Carbs: 45g
- Protein: 12g
- Sodium: 400mg
- Sugar: 3g
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the bell peppers: Cut the tops off the bell peppers, removing the seeds and membranes. Set the tops aside for later use or chop them to add to the filling.
- In a large mixing bowl, combine the cooked pinto beans, cooked rice, diced onion, minced garlic, diced tomato, corn kernels, cumin, chili powder, salt, and black pepper. Mix thoroughly until all ingredients are well combined.
- Generously stuff each bell pepper with the bean and rice mixture, pressing down gently to pack the filling tightly.
- Arrange the stuffed peppers upright in a baking dish. Cover the dish with aluminum foil to retain moisture.
- Bake in the preheated oven for 30 minutes. This helps the peppers soften and the flavors meld together.
- After 30 minutes, carefully remove the foil and sprinkle shredded cheese generously on top of each pepper.
- Return the dish to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and allow the peppers to cool slightly before garnishing with fresh cilantro.
- Serve warm and enjoy this delightful meal!
Tips
- For a spicier kick, add diced jalapeños or a pinch of cayenne pepper to the filling.
- Feel free to customize the filling by adding other vegetables like zucchini or spinach.
- You can prepare the filling ahead of time and store it in the refrigerator for up to 2 days before stuffing the peppers.