Stuffed Bell Peppers with Black Beans and Corn

One step at a time

Let’s make it

1. Preheat oven to 375°F.
2. Lightly brush the outside of bell peppers with olive oil and place upright in a 9x13-inch baking dish.
3. In a medium bowl, combine cooked rice, black beans, corn, diced tomatoes, cumin, smoked paprika, chili powder, salt, and pepper.
4. Fill each bell pepper with the rice mixture, pressing down gently to pack.
5. Sprinkle shredded cheddar cheese evenly on top of each stuffed pepper.
6. Cover baking dish with foil and bake for 20 minutes.
7. Remove foil and bake an additional 5 minutes until cheese is melted and peppers are tender.