Black Bean and Corn Stuffed Peppers

Tender bell peppers are par-baked, then filled with seasoned rice, black beans, corn, and salsa before being topped with melted cheddar. This hearty vegetarian dinner is ready in about 45 minutes.

Prep: 15 min · Cook: 30 min · Yield: 4 · Method: Oven

Ingredients

• 4 large bell peppers
• 2 cups cooked white rice
• 15 ounces black beans
• 1 cup corn
• 1 cup salsa
• 1 cup shredded cheddar cheese
• 1 teaspoon ground cumin
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper

Cooking instructions

1. Heat the oven to 425°F (220°C). Line a 9-by-13-inch (23-by-33-cm) baking dish with foil or lightly grease it. (about 5 min) — 425°F (220°C)
2. Cut the bell peppers in half lengthwise and remove the stems, seeds, and membranes. Arrange them cut-side up in the baking dish. Bake until they begin to soften but still hold their shape, 12 minutes. (about 12 min) — 425°F (220°C)
3. Meanwhile, drain and rinse the black beans. In a bowl, stir together the cooked rice, black beans, corn, salsa, cumin, salt, and pepper. (about 5 min)
4. Remove the peppers from the oven and carefully divide the filling among them. Sprinkle evenly with the cheddar cheese. (about 3 min)
5. Bake until the peppers are tender, the filling is steaming hot, and the cheese is melted, 13 to 16 minutes. For food safety, the center of the filling should reach 165°F (74°C) on an instant-read thermometer. (about 16 min) — 425°F (220°C)
6. Rest the stuffed peppers for 5 minutes before serving. (about 5 min)