EFK Tested
EFK Stuffed Bell Peppers with Rice & Beans
Six bell peppers filled with seasoned rice, black beans, corn, tomatoes, and cheese for a complete vegetarian family dinner in one pan.
From the EFK recipe collection
- Prep
- 25 min
- Cook
- 50 min
- Total
- 75 min
- Yield
- 6 stuffed peppers / 6 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- Heat the oven to 375°F. Slice the tops from the peppers and remove seeds and membranes. Stand peppers in a lightly oiled baking dish and bake 10 minutes while preparing the filling.
- Heat olive oil in a saucepan over medium heat. Cook onion 5 minutes, then add garlic, cumin, chili powder, and smoked paprika for 30 seconds.
- Add rice and broth or water and cook according to the rice package directions until tender. Fold in black beans, corn, tomatoes, 1/2 cup cheese, cilantro, lime juice, salt, and pepper.
- Fill the peppers evenly and top with remaining cheese. Add 1/4 cup water to the baking dish, cover loosely with foil, and bake 25 minutes.
- Uncover and bake 10 to 15 minutes more until peppers are tender and cheese is browned. Rest 5 minutes before serving.
Equipment
BlueStar oven and burner; 9-by-13-inch baking dish; medium saucepan; large spoon; foil; Asahi Hi-Soft cutting board; Wüsthof IKON chef knife.
Food safety & storage
Cool cooked rice promptly and refrigerate stuffed peppers within 2 hours. Reheat leftovers to 165°F before serving.
Leftovers & make-ahead
Refrigerate 3 to 4 days. Reheat covered so the rice stays moist; individual peppers can also be frozen after cooling completely.
View this recipe on the original EFK website ↗