Easy, comforting and meal prep friendly dinner recipe. Make these healthy and delicious bell peppers stuffed with a mixture of rice, beans, veggies, salsa, topped with shredded cheese and baked until cheese is golden, melted and peppers are tender.
Using a knife, cut the bell peppers into halves and remove the seeds from both the sides.
Line a baking tray with parchment paper.
Lay the bell pepper halves on the baking tray, with the open side facing top. If the bell peppers are not flat at the bottom, cut a small slice to make them lay flat on the tray.
In a bowl, add cooked rice, onions, corn, black beans, salsa, olives, salt, black pepper, oregano and chilli flakes. Mix everything.
Fill all the bell pepper halves with rice and veggie mixture.
Top each bell pepper half with grated cheese of your choice.
Cover with aluminium foil and bake for 15 minutes in the oven. Uncover and bake for another 5 to 10 minutes until the cheese is melted and golden.
Garnish with cilantro and lime slices!
Notes
How to Meal Prep this recipe? Follow all the steps and fill the bell peppers with the rice and veggie mixture. Add cheese on top. Refrigerate the bell peppers in the fridge for up to a week. When you are ready to eat, take them out of the fridge and bake them to perfection.
How to reheat the bell peppers? Microwave for 1 to 2 minutes or heat in the oven at 350 degrees for about 10-15 minutes.