Ingredients
Scale
- 4 large bell peppers
- 1 cup ricotta cheese
- 1 can (15 oz) black beans, drained and rinsed
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 cup corn kernels
- 1 cup shredded cheese (cheddar or mozzarella)
- salt and pepper to taste
- 2 tablespoons fresh cilantro, chopped
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a mixing bowl, combine ricotta, black beans, cumin, chili powder, corn, half of the cheese, and cilantro. Mix well.
- Stuff the peppers with the ricotta and black bean mixture.
- Place the stuffed peppers in a baking dish and cover with foil.
- Bake for 30 minutes, then remove the foil and sprinkle with remaining cheese.
- Continue baking for another 10-15 minutes, until the cheese is bubbly and the peppers are tender.
Notes
- Feel free to substitute the cheese according to your preferences.
- Add more spices if you like it spicy!
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg