Ingredients for Black Bean And Jalapeno Jack Stuffed Bell Peppers Vegetarian
- Red Bell Peppers
- 1 (15-ounce) can black beans (rinsed and drained)
- 1 cup frozen corn
- Onion
- Wild Rice
- 1/2 cup vegetable broth
- 1 teaspoon salt
- Fresh Cilantro
- Jalapeno Jack Cheese
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Black Bean And Jalapeno Jack Stuffed Bell Peppers Vegetarian? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Black Bean And Jalapeno Jack Stuffed Bell Peppers Vegetarian
- Preheat oven to 400°F (200°C).
- Cut tops off of 4 large bell peppers (any color) and remove seeds and membranes. Chop the pepper tops finely.
- In a large pot, bring 4 cups of water to a boil.
- Carefully add whole bell peppers to boiling water. Reduce heat, cover, and simmer for 4 minutes.
- Meanwhile, in a medium saucepan, combine the chopped pepper tops, 1 (15-ounce) can black beans (rinsed and drained), 1 cup frozen corn, 1/2 cup chopped onion, 1 cup uncooked long-grain rice, 1 teaspoon salt, and 1/2 cup vegetable broth.
- Bring the mixture to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until rice is tender and liquid is absorbed.
- Stir in 1/4 cup chopped fresh cilantro and 1/2 cup shredded Jalapeno Jack cheese.
- Fill the parboiled bell peppers with the rice mixture.
- Place stuffed peppers in a lightly greased glass baking dish.
- Sprinkle the remaining 1/2 cup shredded Jalapeno Jack cheese over the peppers.
- Bake for 15-20 minutes, or until cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
46g
Fat
20g
Carbs
24g
