Easy Vegan Stuffed Bell Peppers

Ingredients

• 4 bell peppers, any color
• 1 cup uncooked long grain rice
• 1 15-ounce can black beans, drained and rinsed
• 1/2 cup corn kernels, fresh or frozen
• 1/2 cup diced tomatoes
• 1/2 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Directions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Cut each bell pepper in half and remove the stem, seeds, and white membrane. Arrange bell pepper halves on the prepared baking sheet.
3. In a large bowl, combine the rice, beans, corn, tomatoes, onion, cilantro, garlic, chili powder, cumin, salt, and pepper. Mix well.
4. Spoon the filling into the bell pepper halves, packing it in tightly. Bake for 25 minutes, or until bell peppers are tender.
5. Serve hot.

Interesting Facts

• This recipe is a great way to use up any leftover vegetables you have in the fridge.
• Bell peppers are a great source of vitamin C and antioxidants.
• You can make these peppers ahead of time and reheat them before serving.