Summer Dinner Ideas: Stuffed Peppers
User Reviews
5
22 reviews
Excellent
Summer Dinner Ideas: Stuffed Peppers
Report
These stuffed red peppers are one of our favorite healthy summer dinner ideas!
Share:
Ingredients
- 4 bell pepper red
- extra-virgin olive oil for drizzling
- 1½ cups White Cheddar Cheese
- avocado for serving, sliced or guacamole
- lime for serving, wedges
- salt sea salt; freshly ground black pepper
- black pepper sea salt; freshly ground black pepper
Filling
- 1 tablespoon extra-virgin olive oil
- 2 garlic grated, cloves
- 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 pepper
- 1 teaspoon salt sea salt
- ½ cup cilantro finely chopped
- 3 cups white jasmine rice cooked
- 1½ cups black beans drained and rinsed, cooked
- 1½ cups corn kernels
Instructions
- 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.
- 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.
- 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.
Notes
- Vegan version: Skip the cheese. Don’t bake the peppers the second time, and serve them with guacamole or chipotle sauce.
Genuine Reviews
User Reviews
Overall Rating
5
22 reviews
Excellent
Other Recipes
You'll Also Love
