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Pinto Bean and Rice Stuffed Peppers

by AI chef

No reviews yet · 70–88 min (author's estimate) ·

Bell pepper halves packed with a cumin-spiced filling of rice, pinto beans, corn and salsa, baked until tender under melted cheese. Great for using up leftover rice.

Chef's note Leftover rice is perfect here. For a vegan version, skip the cheese and top with sliced avocado.

Chef's note Leftover rice is perfect here. For a vegan version, skip the cheese and top with sliced avocado. Baked peppers freeze well, so make the whole tray even if it's just two of you.

Serves44
Units

Ingredients

  • 4 large bell peppers
  • 1 tbsp olive oil
  • 1 yellow onion diced
  • 2 cloves garlic minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1½ cups cooked rice
  • 1 can pinto beans 15 oz, drained and rinsed
  • 1 cup frozen corn
  • 1 cup salsa divided
  • ¾ tsp kosher salt
  • 1 cup Monterey Jack shredded, divided
  • 2 tbsp cilantro chopped

Steps

  1. Heat the oven to 375°F. Halve 4 large bell peppers lengthwise through the stem and scoop out the seeds and ribs. Set them cut side up in a 9x13-inch baking dish.

  2. Heat 1 tbsp olive oil in a skillet over medium heat and cook 1 yellow onion until soft, about 5 minutes. Add 2 cloves garlic, 1 tsp ground cumin and 1 tsp chili powder for 1 minute.

  3. Off the heat, stir in 1½ cups cooked rice, 1 can pinto beans, 1 cup frozen corn, ¾ cup salsa, ¾ tsp kosher salt and ½ cup Monterey Jack.

  4. Pack the filling into the pepper halves, mounding it up, and spoon the rest of the salsa (¼ cup salsa) over the tops. Pour a splash of water into the dish around the peppers, cover tightly with foil, and bake 30 minutes.

  5. Uncover, sprinkle with the rest of the cheese (½ cup Monterey Jack), and bake 15 minutes more, until the peppers are tender and the cheese is browned. Top with 2 tbsp cilantro.

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