Mexican stuffed Pepper (Vegetarian)

Name: Mexican stuffed Pepper (Vegetarian)
Total time: 3000 s
Yield: 4-serving
Cuisine: Indian
Ingredients: 4 Bell Peppers; 1 - 2 Cups Black Beans drained; 1 Cup Rice; 1 Cup Corn; 1 Onion; 2 Cloves garlic minced; 1 Teaspoon Cumin; 1 Tablespoon Oregano; 1 Tablespoon basil; 1/2 Teaspoon Red Chilli Powder; To Taste Salt; 1 Teaspoon Black Pepper; 1/2 Cup Mozzarella Cheddar Cheese Shredded /; 1 Lemon (Small)

Anusha Subramanian @cook_7799178

Stuffed capsicum with black beans and corn with Mexican flavors.Easy dinner recipe.

Anusha Subramanian @cook_7799178

Stuffed capsicum with black beans and corn with Mexican flavors.Easy dinner recipe.

Saved

Ingredients

50 mins

4-serving

4Bell Peppers
1 - 2 CupsBlack Beans drained
1 CupRice
1 CupCorn
1Onion
2 Clovesgarlic minced
1 TeaspoonCumin
1 TablespoonOregano
1 Tablespoonbasil
1/2 TeaspoonRed Chilli Powder
To TasteSalt
1 TeaspoonBlack Pepper
1/2 CupMozzarella Cheddar Cheese Shredded /
1Lemon (Small)

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Steps

50 mins

1

Cut capsicum lengthwise into half. Put it face down on the baking tray on top a foil.Broil for 6-10 minutes (550 degrees) till the skin of the pepper is slightly darkened and wrinkled.Once this is done let it cool outside for sometime.
2

Rinse and drain a can of black beans.Heat olive oil (3 tbsp) in a pan.Add minced garlic, chopped onions, the listed spices and then the beans to this.Add cooked rice. Mix well.Squeeze lemon.The stuffing is ready.
3

Meanwhile the bell peppers have cooled down. Peel off the skin(optional).Stuff it with the mix prepared.Spread shredded cheese on top.
4

Bake in oven at 375 degrees. Take out after 15-20 minutes. Ready for serving!