I have an ultimate love for Mexican food and everything cheesy and spicy. I was in the grocery store with plans to make burrito bowls for dinner and the bell peppers caught my eye. I have never made or tasted bell peppers before this moment but for some reason it sounded delicious. Luckily, if I failed making the stuffed peppers I could still make burrito bowls with the same ingredients.
This is an healthy entree that doesn’t take much effort and it will be well worth it in the end. These peppers are stuffed with so much goodness, and they are basically a full meal in one. You get veggies (corn and peppers), a whole grain (jasmine rice), proteins (black beans and/or chicken) and a fruit (tomatoes). I liked this filling so much I may even use it as a taco filling.
I love that these peppers are good for you yet they are full of flavor and they taste amazing! This was a test recipe for me so I only used green peppers but red, orange, and yellow would be great to use too.
- 6 medium bell peppers (any color), tops cut off and cores removed
- 3 cups cooked jasmine rice
- 2 cups (8 ounces) freshly-shredded Colby shredded cheese
- 1 cup of your favorite salsa
- 2 cups of cooked corn
- 1 1/2 cups of black beans
- 1 copped roma tomatos
- 1/8 cup of fresh copped jalapeño peppers
- 1/8 cup of taco seasoning
- 1/2 teaspoon of garlic
- 1 tablespoon of olive oil
Preheat oven to 350 degrees F. Arrange the peppers in a 9 x 13-inch baking dish so that the cavity side is facing up.
Heat large fry pan with olive oil. Sauté jalapeño peppers, tomatoes, and garlic. Add cooked rice. Stir in taco seasoning. Add corn and black beans. Stir until combined. Spoon the mixture evenly into the cavities of the six bell peppers. Sprinkle the tops with the remaining shredded cheese.
Bake uncovered for about 25-30 minutes, or until the peppers are cooked and soft and the cheese is all melted. Serve immediately, top with salsa if desired.
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