Chiles Rellenos De Arroz Y Frijoles (stuffed Bell Peppers With Rice And Beans)

Chiles Rellenos de Arroz y Frijoles, or Stuffed Bell Peppers with Rice and Beans, is a classic dish in Costa Rican cuisine. This flavorful and satisfying recipe is perfect for a hearty meal that the whole family will enjoy.

Chiles Rellenos De Arroz Y Frijoles (stuffed Bell Peppers With Rice And Beans)

Ingredients

  • 4 large bell peppers
  • 1 cup cooked rice
  • 1 cup cooked black beans
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tomato, diced
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 1 cup shredded cheese
  • 2 tablespoons vegetable oil

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Cut the tops off the bell peppers and remove the seeds and membranes.
  3. In a large skillet, heat the vegetable oil over medium heat. Add the onion and garlic, and cook until softened.
  4. Add the diced tomato, cumin, paprika, salt, and pepper. Cook for 5 minutes.
  5. Stir in the cooked rice and black beans, and cook for an additional 3-4 minutes.
  6. Remove the skillet from the heat and stir in half of the shredded cheese.
  7. Stuff the bell peppers with the rice and bean mixture, and place them in a baking dish.
  8. Sprinkle the remaining cheese on top of the stuffed peppers.
  9. Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is melted and bubbly.
  10. Serve the Chiles Rellenos de Arroz y Frijoles hot, and enjoy!

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Carbohydrates
45g
Protein
10g
Fat
8g

Supplies

Baking dish Skillet Cutting board Knife Spatula

Tools

Oven Stovetop

Serving suggestions

Serve the Chiles Rellenos de Arroz y Frijoles with a side of fresh salad and a dollop of sour cream for a complete meal.

Tips & tricks

For a spicier version, add a chopped jalapeño to the rice and bean mixture before stuffing the bell peppers.

Cost

$10