Cilantro Lime Stuffed Peppers

Jul 10, 2019

Okay I swear I don’t only come up with new recipes when I’m cleaning out the fridge… this just happens to be another one of those times. Plus, that just means you probably already have most of the ingredients for this recipe in your kitchen already… eh?

This quickly became one of my favorite recipes to pack for lunch at work. It’s easy to make, doesn’t take much time, transports well, and tastes delicious! I love cilantro and lime on everything though so I was bound to love them. Hope you enjoy this recipe as much as I do! 

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Makes 6 stuffed peppers

239 calories/pepper

Takes approximately 40 minutes total.

Ingredients:

  • 6 bell peppers – whichever color you prefer
  • 1 c. dry basmati rice
  • 1-2 limes
  • 1 tbsp. garlic powder
  • 1 tsp. cumin
  • 1/2 large red onion
  • 1 can black beans (no salt added)
  • 1 can corn (no salt added)
  • 1 bunch cilantro

 

Ingredients:

  • 6 bell peppers – whichever color you prefer
  • 1 c. dry basmati rice
  • 1-2 limes
  • 1 tbsp. garlic powder
  • 1 tsp. cumin
  • 1/2 large red onion
  • 1 can black beans (no salt added)
  • 1 can corn (no salt added)
  • 1 bunch cilantro

 

Directions:

  1. Cook rice per package instructions, adding the juice of the limes, the garlic powder, and cumin to the water. (I use a pressure cooker on the rice setting with 2 ¼ c. water)
  2. While the rice is cooking, wash the peppers and cilantro and drain/rinse the cans of beans and corn
  3. Ensure the peppers can stand on their own – if not, slice off the high points so they are all stable. Cut the top off the pepper – about a half inch down from the top so you have a little lid for each one. Cut the webbing and all of the seeds out of the peppers. Set aside.
  4. Preheat the oven to 350°F.
  5. Dice the onion and pan fry until soft. Add the beans and corn to the pan. Once warm, chop 1/2 the bunch of cilantro (or however much you prefer) and add to the pan. Turn off the heat.
  6. When the rice is done, combine the contents of the pan with the rice.
  7. Fill each pepper with the rice mixture and replace the top of the pepper as a lid
  8. Place the filled peppers in a non-stick baking dish and bake in the oven for 20-25 minutes – or until the pepper is cooked but still has a bit of crunch.
  9. Serve with salsa, avocado, or any addition of your choice!

Nutrition Facts:

Values shown are for 1/6 of recipe using exactly the ingredients listed.