loveandlemons4.9
Stuffed Peppers
This easy stuffed peppers recipe is fresh, healthy, and delicious! Top the peppers with cheese, or skip it, and serve them with guacamole or chipotle sauce for a vegan variation.
👥 4 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 20 min🔥 Cook: 20 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
📝 Preparation Steps
1
Preheat the oven to 450°F and line a baking sheet with parchment paper. Slice the peppers in half lengthwise, remove the seeds and membranes, and place on the baking sheet, cut side up. Drizzle with olive oil, salt, and pepper and bake ⏱️ 10 minutes. Tip out and discard any liquid that pools inside the peppers. Set the peppers aside.
2
Make the filling. In a large bowl, mix together the olive oil, garlic, jalapeños, scallions, lime zest, lime juice, cumin, coriander, cayenne, salt, and cilantro. Fold in the rice, black beans, and corn.
jalapeños, diced, more for topping, if desired2lime zest1 teaspooncumin1 teaspooncoriander1 teaspooncayenne1 teaspoon
3
Scoop the filling into the pepper halves and top them with the cheese. Broil for 2 to ⏱️ 5 minutes or until the cheese is bubbling and browned. Alternatively, continue baking at 450°F for 10 to ⏱️ 15 minutes until the cheese is melted. Serve with the avocado slices, lime wedges, and extra jalapenos, if desired.
Lime wedges, for serving
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