Protein-Packed Vegetarian Stuffed Peppers

Instructions

1. 01

   Arrange a rack in the middle of the oven and heat the oven to 375ºF. Lightly coat a 9x13-inch baking dish with oil and set aside.

2. 02

   Trim the stems of the bell peppers, if needed, then halve them lengthwise. Remove the ribs and seeds. Arrange the peppers cut-side up in the prepared baking dish. Season generously with salt and pepper.

3. 03

   Heat the oil in a large nonstick frying pan over medium heat until shimmering. Add the onion and salt and cook until translucent, about 5 minutes. Add the garlic, cumin, paprika, pepper flakes, and black pepper, and cook for 1 minute more. Add the tomatoes and their juices and simmer for 3 minutes more.

4. 04

   Stir in the rice, corn, and beans, and cook for about 5 minutes to allow the flavors to meld. Remove from the heat. Stir in the cilantro and lime juice. Taste and adjust the seasonings, if needed.

5. 05

   Fill the peppers with the rice mixture, pressing down to pack them tightly. Pour 1/2 cup water into the baking dish and cover it tightly with aluminum foil.

6. 06

   Bake until the peppers are tender, 40 to 45 minutes. Uncover and increase the heat to 400ºF. Sprinkle the cheese on the peppers and continue baking until the cheese is melted, about 10 minutes.

7. 07

   Make ahead: The filling can be made up to 1 day in advance and refrigerated. Let the filling sit out at room temperature while you heat the oven and prepare the peppers.Storage: Leftovers may be refrigerated in an airtight container for up to 4 days.