Stuffed Peppers
Total Time
40 mins
Prep Time
20 mins
Cook Time
20 mins
Rating
4.91 out of 5 stars
(21)
Ingredients
4-6 servings
- 4 red bell peppers
- Extra-virgin olive oil, for drizzling
- 1½ cups white cheddar cheese
- Avocado slices or guacamole, for serving
- Lime wedges, for serving
- Sea salt and freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 2 garlic cloves, grated
- 2 jalapeños, diced, more for topping, if desired
- 2 scallions, chopped
- 1 teaspoon lime zest
- 1½ tablespoons lime juice
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon cayenne
- 1 teaspoon sea salt
- ½ cup finely chopped cilantro
- 3 cups cooked white jasmine rice
- 1½ cups cooked black beans, drained and rinsed
- 1½ cups corn kernels
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Preparation
Chef’s notes
Vegan version:
Skip the cheese. Don’t bake the peppers the second time, and serve them with guacamole or chipotle sauce.