08/28/2025
No need to worry about getting too stuffed here… It’s all GOOD STUFF! 😉
Enjoy the yummy dish and the satisfying warmth of great coverage!
Directions:
1️⃣ Preheat oven to 350 °F (175 °C).
2️⃣ Bring a large pot of water to a boil with 1 tbsp salt. Add the prepared bell peppers and boil for 3–4 minutes, until slightly softened.
3️⃣ Drain peppers and arrange cut-side up in a 9×9-inch baking dish.
4️⃣ Heat olive oil in a skillet over medium heat. Add chopped onion and cook for 5–10 minutes, stirring, until softened.
5️⃣ Transfer the cooked onion to a large bowl. Add cooked rice, beans, corn, and chili-style diced tomatoes. Stir in chili powder, garlic salt, ground cumin, and ½ tsp salt until well combined.
6️⃣ Fold in 1½ cups shredded cheese into the mixture.
7️⃣ Stuff each pepper evenly with the rice-bean-tomato mixture. Sprinkle the remaining ½ cup of cheese over the tops.
8️⃣ Bake in the oven until the cheese is melted and bubbling, about 30 minutes.