Baked Stuffed Bell Peppers

Ingredients

• 4 whole bell peppers
• 1 cup brown rice
• 1 can black beans
• 1 cup corn
• 1 cup tomato sauce
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 tablespoon cilantro
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 cups water

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Rinse 1 cup of brown rice under cold water.

3. 3

   In a medium saucepan, combine the rinsed brown rice and 2 cups of water. Bring to a boil over medium-high heat.

4. 4

   Once boiling, reduce the heat to low, cover, and simmer for 45 minutes or until the rice is tender and the water is absorbed.

5. 5

   While the rice is cooking, prepare the bell peppers. Cut the tops off the peppers and remove the seeds and membranes.

6. 6

   In a large mixing bowl, combine the cooked brown rice, 1 can of drained and rinsed black beans, 1 cup of corn, 1 cup of tomato sauce, 1 teaspoon of cumin, 1 teaspoon of paprika, 1 tablespoon of chopped cilantro, 1 tablespoon of olive oil, 1 teaspoon of salt, and 1 teaspoon of black pepper.

7. 7

   Mix the ingredients well until evenly combined.

8. 8

   Stuff each bell pepper with the rice and bean mixture, pressing down gently to pack it in.

9. 9

   Place the stuffed peppers upright in a baking dish. If they don’t stand up, you can trim the bottoms slightly.

10. 10

    Pour any remaining tomato sauce over the stuffed peppers.

11. 11

    Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.

12. 12

    After 30 minutes, remove the foil and bake for an additional 15 minutes, until the peppers are tender.

13. 13

    Remove from the oven and let cool for a few minutes before serving.

14. 14

    Garnish with additional chopped cilantro if desired, and enjoy your vegan baked stuffed bell peppers!