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If you’re looking for a colorful, nutritious, and satisfying meal option, look no further than vibrant stuffed sweet peppers. This dish combines the natural sweetness of bell peppers with a hearty filling that bursts with flavor and nutrition. The beauty of stuffed sweet peppers lies in their versatility — they can be enjoyed as a main course, side dish, or even a party appetizer. Perfect for meal prep or a quick weeknight dinner, these peppers are not just a feast for the eyes but also a wholesome choice that can accommodate various dietary preferences.

Stuffed Sweet Peppers with Rice

Discover the joy of cooking with vibrant stuffed sweet peppers! These colorful beauties are not only a feast for the eyes but also packed with nutrition and flavor. Fill them with a delicious mixture of cooked rice, black beans, corn, and diced tomatoes, topped with aromatic spices. Perfect as a main course or appetizer, they're easy to prepare and can accommodate various diets. Try this healthy and satisfying dish for your next meal or gathering!
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Ingredients
  

4 medium-sized sweet bell peppers (any colors you prefer)

1 cup cooked rice (can use white or brown)

1/2 cup black beans, drained and rinsed

1 cup corn (fresh or frozen)

1/2 cup diced tomatoes (canned or fresh)

1/2 cup onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon chili powder (optional, for extra heat)

1 cup shredded cheese (cheddar or Monterey Jack recommended)

1/4 cup fresh cilantro, chopped

Salt and pepper, to taste

1 tablespoon olive oil

Juice of 1 lime

Instructions
 

Prepare the Peppers: Preheat your oven to 375°F (190°C). Slice the tops off the sweet bell peppers and carefully remove the seeds and membranes to create hollow shells. Lightly brush the outer surfaces of the peppers with olive oil and set them aside.

    Cook the Filling: In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté for 2-3 minutes until it begins to soften. Introduce the minced garlic to the skillet and cook for an additional 1 minute, stirring frequently until fragrant.

      Combine the Ingredients: In the skillet, mix in the cooked rice, drained black beans, corn, diced tomatoes, ground cumin, smoked paprika, chili powder (if using), lime juice, and a pinch of salt and pepper. Stir the mixture thoroughly until all ingredients are evenly combined and heated through. Remove from heat and gently fold in half of the shredded cheese along with the chopped cilantro.

        Stuff the Peppers: Using a spoon, generously fill each sweet pepper with the rice and bean mixture, gently packing it down as you go. Sprinkle the remaining shredded cheese on top of each filled pepper.

          Bake: Arrange the stuffed peppers upright in a baking dish. Pour about 1/4 cup of water into the bottom of the dish to create steam, which aids in cooking the peppers. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.

            Finish Cooking: After 30 minutes, carefully remove the foil. Continue baking for an additional 10-15 minutes, or until the peppers are tender and the cheese topping is melted and golden brown.

              Serve: Allow the stuffed peppers to cool for a few minutes before serving. For an extra touch, garnish with additional cilantro and lime wedges on the side.

                Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4

                  - Presentation Tips: Serve the stuffed peppers on a colorful platter, drizzling with a little extra lime juice just before serving for a fresh burst of flavor.