Stuffed Bell Peppers
Colorful bell peppers filled with rice, black beans, corn, and melted cheese. A complete meal in a beautiful package.
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Ingredients
- bell peppers4
- rice(cooked)1/2 cup
- black beans(drained)1 can
- corn1 cup
- enchilada sauce1 can
- shredded cheese1 cup
Instructions
Preheat the oven to 375°F. Cook the rice according to the package directions and set aside.
Cut the tops off the bell peppers and remove the seeds and membranes. Place them cut-side up in a baking dish.
In a bowl, combine the cooked rice, drained black beans, and corn. Pour in half the enchilada sauce and mix well.
Stir half the shredded cheese into the filling. Spoon the mixture into each pepper, packing it in firmly.
Pour the remaining enchilada sauce over and around the peppers. Top each pepper with the rest of the cheese. Cover with foil and bake.
Remove the foil and bake for a few more minutes until the cheese is bubbly and golden. Serve hot.
Tips
If the peppers don't stand upright, trim a tiny sliver off the bottom to flatten it. Top with sour cream, cilantro, or sliced jalapeños.
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