This comforting dish features vibrant bell peppers stuffed with a savory blend of cooked rice, sweet corn, and green peas. The filling is aromatic, infused with garlic, jalape&# 195;±o heat, and fresh herbs like chives, parsley, and chervil. Topped with Monterey Jack cheese, the peppers bake until tender and golden. ItâÂÂs a hearty, satisfying meal perfect for weeknight dinners or potlucks. The combination of texturesâÂÂcrisp-tender peppers, soft rice, and sweet cornâÂÂcreates a balanced bite. While traditionally a side dish, this recipe is substantial enough to serve as a main course. ItâÂÂs easy to prepare using pantry staples and fresh produce, making it a reliable choice for home cooks seeking a flavorful, wholesome meal.
Peppers Stuffed With Rice And Corn
Description
This comforting dish features vibrant bell peppers stuffed with a savory blend of cooked rice, sweet corn, and green peas. The filling is aromatic, infused with garlic, jalape&# 195;±o heat, and fresh herbs like chives, parsley, and chervil. Topped with Monterey Jack cheese, the peppers bake until tender and golden. ItâÂÂs a hearty, satisfying meal perfect for weeknight dinners or potlucks. The combination of texturesâÂÂcrisp-tender peppers, soft rice, and sweet cornâÂÂcreates a balanced bite. While traditionally a side dish, this recipe is substantial enough to serve as a main course. ItâÂÂs easy to prepare using pantry staples and fresh produce, making it a reliable choice for home cooks seeking a flavorful, wholesome meal.Ingredients
Directions
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Preheat oven to 350ðF (175ðC).
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Grease the bottom of a shallow baking dish large enough to hold the peppers in a single layer with 1 tablespoon of olive oil.
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In a medium sauté pan, heat 2 tablespoons of olive oil over medium heat.
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Add the minced onion and diced red bell pepper to the pan. Cook, stirring occasionally, until the vegetables are just translucent, about 10 minutes.
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Stir in the minced garlic, minced jalapeño, and ground cumin. Cook for 1 minute more until fragrant.
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Add the corn, peas, and cooked rice to the pan. Stir to combine evenly with the vegetable mixture.
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Mix in the chopped chives, parsley, and chervil. Season with salt and black pepper to taste. Remove from heat.
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Steam the green bell peppers for 5 to 6 minutes until slightly softened but still holding their shape. Drain well.
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Stuff each steamed green bell pepper generously with the rice and corn mixture.
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Arrange the stuffed peppers upright in the prepared baking dish.
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Sprinkle the top of each pepper with grated Monterey Jack cheese.
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Bake for 25 to 30 minutes, until the peppers are crisp-tender and the cheese is melted and bubbly.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 107.2kcal
- % Daily Value *
- Total Fat 11.3g18%
- Saturated Fat 1.6g8%
- Cholesterol 0.0mg0%
- Sodium 1.0mg1%
- Total Carbohydrate 1.8g1%
- Dietary Fiber 0.6g3%
- Sugars 1.1g
- Protein 0.2g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a vegan version, omit the Monterey Jack cheese or substitute with a vegan cheese alternative.
If fresh corn and peas are not available, frozen varieties work well. Thaw frozen corn and peas before adding to the filling to prevent excess moisture in the final dish.
To save time, you can use leftover cooked rice from a previous meal. Ensure the rice is not too dry; it should be moist enough to bind the filling together.
Adjust the amount of jalapeño based on your preferred heat level. Remove seeds for milder flavor or leave them in for more spice.
The peppers can be stuffed and assembled ahead of time. Cover and refrigerate for up to 24 hours before baking. Add 5-10 minutes to the baking time if cooking from cold.
Any leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.
For added protein, consider mixing in cooked lentils or diced chickpeas to the rice filling.
