Mexican Stuffed Peppers
These Mexican stuffed peppers are loaded with rice, black beans, corn, tomato salsa, and melty Gouda, then baked until tender and bubbly. A hearty, colorful vegetarian dinner that comes together in about 45 minutes.
Ingredients
- 4 bell peppers deseeded and cut in half lengthwise
- 2 cups cooked rice you can use leftover plain rice for this
- 1 cup corn canned or boiled
- 450 g black beans canned or cooked
- 1 cup tomato salsa
- 2 cups Gouda cheese grated
- 1 tablespoon taco seasoning
- 1 teaspoon cayenne pepper
Instructions
- Heat the oven to 200°C (390°F).
- In a bowl, add the cooked rice, corn, black beans, tomato salsa, 1 cup of the grated Gouda, and the spices.
- Mix well, then fill the pepper halves with the rice mixture.
- Place the stuffed peppers on a baking tray, stuffed side up, and sprinkle over the remaining grated cheese.
- Put the peppers in the oven and bake for around 30 minutes, until tender.
- Garnish with parsley and/or fresh coriander before serving.
Notes
For a vegan version, swap the Gouda for a plant-based grated cheese. Leftovers keep in an airtight container in the fridge for up to 3 days and reheat well in the oven.