Easy Mexican Stuffed Peppers
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted bell peppers stuffed with seasoned rice, black beans, corn, and melted Monterey Jack cheese. This quick vegetarian main has bold Mexican spices and a satisfying texture.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 bell peppers (halved with core/seeds removed)
- 1 tablespoon extra virgin olive oil
- 1 red onion (finely chopped)
- 2 jalapeños (cored/seeded and finely chopped)
- 1 cup cooked rice
- 1 15-ounce can black beans (drained and rinsed)
- 1 16-ounce jar salsa
- 1 cup corn kernels (fresh or frozen and defrosted)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- salt (to taste)
- 1 cup shredded cheddar/monterey jack for topping (my favorite dairy-free brand is Violife)
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 30m
- Sodium
- 1628mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1044mg
- Calcium
- 268mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 1628MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.