Summer Dinner Ideas: Stuffed Peppers Recipe
These delicious stuffed peppers are a perfect summer dinner idea. Bell peppers are filled with a flavorful mixture of rice, beans, corn, and spices, topped with melted cheddar cheese, and served with creamy avocado slices and zesty lime wedges. A satisfying and vibrant dish for any occasion.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking, Broiling
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
For the Stuffed Peppers:
- 4 red bell peppers
- Extra-virgin olive oil (for drizzling)
- Sea salt
- Freshly ground black pepper
For the Filling:
- 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
Instructions
- Preheat the oven: Preheat the oven to 450°F and line a baking sheet with parchment paper. Slice the peppers, remove seeds, drizzle with olive oil, salt, and pepper, and bake for 10 minutes.
- Make the filling: In a bowl, mix olive oil, garlic, jalapeños, scallions, lime zest, lime juice, spices, and cilantro. Fold in rice, beans, and corn.
- Stuff the peppers: Fill the pepper halves with the mixture, top with cheese, and broil or bake until cheese is melted.
- Serve: Garnish with avocado slices, lime wedges, and jalapeños.
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 320
- Sugar: 5g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 20mg
Keywords: Summer dinner, Stuffed peppers, Vegetarian, Mexican cuisine
