Smart Recipe Kitchen

2026-03-12

Serves: 6 halves | Total time: ~50 minutes | Why it works: Beans + rice give protein and structure; baking softens peppers without sogginess.

Ingredients

• 3 bell peppers, halved and seeded
• 1 cup cooked rice (white or brown)
• 1 can (15 oz) black beans, rinsed
• 1 cup corn kernels
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp chili powder, 1 tsp cumin
• 1/2 tsp smoked paprika
• 1 cup canned diced tomatoes (drained)
• 1 cup shredded Monterey Jack or cheddar
• 2 tbsp olive oil
• Salt, pepper, cilantro, lime

Method

1) Heat oven to 400°F. Brush pepper halves with a little oil and a pinch of salt; place cut side up in a baking dish.

2) In a skillet, warm oil over medium. Sauté onion 4 minutes; add garlic and spices, cook 1 minute.

3) Stir in rice, beans, corn, tomatoes, 1/2 tsp salt, and pepper. Heat through.

4) Stuff peppers with mixture; top with cheese. Cover with foil.

5) Bake 20 minutes covered, then 10–12 uncovered until peppers are tender and cheese melts.

6) Finish with cilantro and lime juice.