Greek-Style Smoky Black Bean & Corn Stuffed Bell Peppers

VeganLow Fat

A 445-calorie Lunch recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 2 medium bell peppers (any color)
• 1 cup cooked black beans, rinsed and drained (from can)
• 1/2 cup cooked corn (frozen or canned)
• 1/2 cup cooked rice (brown or white)
• 1/4 red onion, finely chopped
• 1 clove garlic, minced
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp cumin
• 1/4 tsp dried oregano
• Pinch of cayenne pepper (optional)
• 2 tbsp fresh parsley, chopped
• 1 tbsp lemon juice
• Salt and black pepper to taste

Instructions

1. Prep: Preheat your oven to 200°C (390°F). Halve the bell peppers lengthwise and remove seeds and membranes. Place them cut-side up on a baking tray.
2. Heat olive oil in a pan over medium heat. Add chopped red onion and sauté for 3-4 minutes until softened. Add minced garlic, smoked paprika, cumin, oregano, and cayenne pepper (if using), and cook for another minute until fragrant.
3. Stir in the cooked black beans, corn, and rice. Cook for 2-3 minutes, gently mashing some of the beans for a creamier texture. Remove from heat.
4. Stir in the fresh parsley and lemon juice. Season with salt and pepper to taste.
5. Spoon the black bean mixture evenly into the bell pepper halves.
6. Bake for 20-25 minutes, or until the peppers are tender-crisp and the filling is heated through and slightly golden on top.