Let’s get cooking with this delicious Mexican-Style Stuffed Bell Peppers recipe! It’s a fun and flavorful way to bring some zest to your dinner table. This recipe is super simple, but it packs a lot of flavor in each bite. You can make it as mild or spicy as you’d like – perfect for everyone at the table!
“Do not be anxious about anything, but in every situation, by prayer and petition, with thanksgiving, present your requests to God.” – Philippians 4:6 (NIV)
Prayer:
Dear Lord, thank You for blessing us with so many wonderful flavors and ingredients that we can use to nourish our bodies. As we prepare this Mexican-Style Stuffed Bell Peppers dish, please guide us every step of the way and help us create something truly special. Amen.
Recipe: Mexican-Style Stuffed Bell Peppers
Ingredients:
- 4 large bell peppers, any color, tops removed and seeds discarded
- 1 tablespoon water
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup cooked brown rice
- 1 cup cooked black beans, rinsed and drained
- 1 cup corn kernels (fresh or frozen and thawed)
- 1 cup diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro, plus extra for garnish
Instructions:
- Preheat your oven to 350°F (175°C) and coat a baking dish with non-stick cooking spray.
- In a large skillet over medium heat, add the water, chopped onion, and minced garlic. Sauté until the onion is translucent and tender, about 5 minutes, adding more water if needed to prevent sticking.
- Add the cooked brown rice, black beans, corn kernels, diced tomatoes, ground cumin, and chili powder to the skillet. Stir well to combine all the ingredients.
- Cook the mixture for 5-7 minutes, allowing the flavors to meld together. Season with salt and pepper to taste and then stir in the chopped cilantro.
- Stuff each bell pepper with the rice and bean mixture, packing it tightly and mounding it slightly on top.
- Place the stuffed bell peppers in the prepared baking dish, making sure they are standing upright.
- Bake the stuffed bell peppers for 30-35 minutes, or until they are tender and the filling is heated through.
- Remove from the oven and allow the peppers to cool slightly before serving. Garnish with additional chopped cilantro.
Helpful Tips & Serving Suggestions:
- Serve these Mexican-Style Stuffed Bell Peppers with a side of mixed greens or steamed vegetables for a complete and satisfying meal.
- For an added layer of flavor, consider drizzling the stuffed peppers with a Daniel Fast salsa or hot sauce before serving.
Portion Size & Nutritional Information:
This recipe serves 4 people, with each serving providing approximately 280 calories, 11 grams of protein, 55 grams of carbohydrates, 10 grams of fiber, and 2 grams of fat.
Enjoy these delicious and nourishing Mexican-Style Stuffed Bell Peppers as you continue your journey through the Daniel Fast, growing closer to God and deepening your faith.