Get ready to bloom into the season with these vibrant bell peppers stuffed with a flavorful mix of rice, beans, and spices!
Ingredients
- 4 bell peppers
- 1 cup brown rice
- 1 can black beans
- 1 can diced tomatoes
- 1 onion
- 3 cloves garlic
- 1 tsp cumin
- 1 tsp paprika
- to taste salt
- to taste pepper
- 2 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds and membranes.
- In a large skillet, sauté the onion and garlic until softened. Add the cumin and paprika and cook for 1 minute.
- Stir in the cooked rice, black beans, diced tomatoes, salt, and pepper. Cook for 2-3 minutes.
- Stuff each bell pepper with the rice mixture and top with olive oil. Cover with foil and bake for 25 minutes.
- Remove foil and bake for an additional 10-15 minutes, or until the bell peppers are tender.
Servings: 4
Nutrition
- calories: 420
- protein: 15g
- carbs: 60g
- fat: 10g
- fiber: 8g
- sugar: 10g