Uncle Ben’s Southwestern Brown Rice Stuffed Bell Peppers

May 22, 2017
Uncle Ben’s Southwestern Brown Rice Stuffed Bell Peppers


1 cup UNCLE BEN’S® Whole Grain Brown Rice

1 tablespoon butter

6–8 medium-sized red bell peppers, tops cut off and cored

2 ears corn on the cob

1/4 cup olive oil

1 large onion, diced small

3 garlic cloves, minced

1 teaspoon chili powder

1 teaspoon cumin

1 large tomato, diced small

1 (14-ounce) can black beans, drained and rinsed

1/2 cup chopped fresh cilantro

Juice of 1 lime

2 teaspoon salt

1 teaspoon black pepper

1 cup shredded Monterey Jack cheese


  1. Preheat oven to 350°F.
  2. Cook rice with 1 tablespoon butter according to package instructions.
  3. While rice is cooking. Grill hollowed out peppers and ears of corn (wrapped in foil) on preheated outdoor grill until lightly charred and softened. Set aside.
  4. In large sauté pan heat olive oil until hot. Add onion and garlic and sauté until onion has softened and lightly browned. Season with 1 teaspoon chili powder and 1 teaspoon cumin. Mix well. Add corn, tomato and black beans. Cook until well combined and mixture is hot.
  5. When rice is done, add to vegetable mixture with cilantro, lime juice, salt and pepper. Mix well.
  6. Place peppers in a baking dish and fill with rice and vegetable mixture.
  7. Top each pepper with cheese.
  8. Bake for about 10–15 minutes until cheese melts and lightly browns.
  9. Remove from oven, and serve.

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