We've all been there...you make a rice dish for dinner, and you notice there is too much leftover. So rather than toss it, repurpose it! We've tested it out, and this is the very best time and temperature to use for a tender stuffed bell pepper without turning out too soggy or undercooked.
Full recipe below! Eat Well. 🫑
SERVES6 EACH
PREP TIME10 MINS
COOK TIME20 MINS
Stuffed Bell Peppers
Cooked Rice
1 1/2 cups
Black Beans
1/2 cup
Tomato Sauce
3/4 cup
Mozzarella Cheese
1 cup
Bell Peppers
3 each
Olive Oil
2 tbsp
Kosher Salt
1 tsp
Directions
1. Preheat oven to 375°F
2. Fold together rice, beans, tomato sauce, and half of the cheese in a bowl. Set aside.
3. Slice bell peppers in half lengthwise and lay cut side up on a lined sheet tray. Stuff each bell pepper half with rice mixture. Then sprinkle mozzarella cheese on top of each half.
4. Place in the oven and bake for 20 minutes or until you have a tender inside and golden brown top.
