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Stuffed sweet peppers are a delightful and colorful dish that brings a burst of flavor and nutrition to the dinner table. With their vibrant hues and enticing aroma, these peppers offer not just visual appeal but also a satisfying crunch and a medley of tastes. This versatile recipe allows for a multitude of fillings, making it suitable for anyone—from vegetarians to those following gluten-free diets. Whether you're looking for a quick weeknight dinner or an impressive dish for entertaining, stuffed sweet peppers are sure to be a crowd-pleaser.

Stuffed Sweet Peppers with Rice

Discover the colorful world of stuffed sweet peppers with this vibrant recipe that combines nutrition and flavor. Perfect for any meal, these peppers come filled with a customizable mixture featuring black beans, corn, and savory spices. Whether you prefer a vegetarian or protein-packed filling, you can tailor it to suit your dietary needs. Enjoy the health benefits of bell peppers rich in vitamins A and C while impressing your guests with a dish that looks as good as it tastes. Embrace your creativity in the kitchen and make mealtime a delightful experience!
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Ingredients
  

4 large sweet bell peppers (red, yellow, or orange)

1 cup cooked rice (preferably medium-grain or basmati)

1 cup black beans, rinsed and drained

1 cup corn kernels (fresh, frozen, or canned)

1 medium onion, diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon dried oregano

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

1 cup diced tomatoes (fresh or canned)

1 cup shredded cheese (cheddar or pepper jack)

Salt and pepper to taste

Olive oil for sautéing

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Peppers: Slice the tops off the sweet peppers and carefully remove the seeds and membranes. Lightly brush the outside and the insides with olive oil and arrange them upright in a baking dish.

      Sauté Aromatics: In a large skillet over medium heat, drizzle about a tablespoon of olive oil. Add the diced onion and sauté for about 3-4 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.

        Combine Filling Ingredients: In the skillet, add the cooked rice, black beans, corn, diced tomatoes, cumin, smoked paprika, oregano, chili powder (if using), salt, and pepper. Mix everything well and cook for another 5 minutes, allowing the flavors to meld. Remove from heat and stir in half of the shredded cheese.

          Fill the Peppers: Spoon the rice mixture into each prepared sweet pepper, packing it lightly. Leave a bit of space at the top as the rice will expand slightly during cooking.

            Top with Cheese: Sprinkle the remaining shredded cheese over the stuffed peppers.

              Bake: Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes or until the peppers are tender and the cheese is bubbly and golden.

                Garnish and Serve: Remove from the oven, let cool slightly, and garnish with fresh cilantro. Serve with lime wedges on the side for an extra zing.

                  Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings