Stuffed Bell Peppers

Ingredients

• 4 large bell peppers
• 1 cup long grain white rice
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup vegetable broth
• 1 cup canned diced tomatoes, drained
• 1/2 cup frozen corn kernels
• 1/2 cup canned black beans, rinsed and drained
• 1/2 cup grated cheddar cheese
• 2 tablespoons chopped fresh parsley

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cut the tops off of the bell peppers and discard. Remove the seeds and ribs inside the peppers and discard. Rinse the peppers under cold running water and pat dry.
3. Bring a medium saucepan of water to a boil over high heat. Add the rice and boil for 10 minutes. Drain and rinse the rice under cold running water. Set aside.
4. Heat a large skillet over medium heat. Add the onion and garlic and cook, stirring frequently, for 3 minutes. Add the oregano, basil, paprika, salt, and black pepper and cook, stirring, for 1 minute.
5. Add the vegetable broth, tomatoes, corn, and black beans and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, for 15 minutes.
6. Stir in the cooked rice and remove from the heat. Stir in the cheddar cheese and parsley.
7. Place the bell peppers in a 9x13 inch baking dish. Fill the peppers with the rice mixture and cover the dish with aluminum foil.
8. Bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender.

Interesting Facts

• Stuffed bell peppers are a traditional dish in many countries, including the United States, Mexico, and Italy.
• Bell peppers are a good source of vitamins A and C, as well as dietary fiber.
• Stuffed bell peppers can be served as a main dish or as a side dish.