Love and Lemons · by Jeanine Donofrio, Phoebe Moore★ 4.9 (22)
Stuffed Peppers
NUTRITION · PER SERVING40M COOK
CAL 32%·PRO 45%
CARBS 76G48% OF CAL
12G FIBER0G ADDED8G INTRINSIC56G OTHER8G TOTAL SUGAR
FAT 30G42% OF CAL
10G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted bell peppers stuffed with a cumin-spiced rice and black bean mixture topped with cheddar cheese. It's fresh and satisfying, customizable with or without dairy for vegan diners.
mainmexicanbeans🍪 sheet pan🔥 ovengluten freevegetarian
View the full recipe on Love and Lemons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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
At a glance
PER SERVING · TIME 40M
CAL 32%·PRO 45%
CARBS 76G48% OF CAL
12G FIBER0G ADDED8G INTRINSIC56G OTHER8G TOTAL SUGAR
FAT 30G42% OF CAL
10G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 462mg
- Total sugar
- 8g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 993mg
- Calcium
- 362mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 462MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.