Healthy Stuffed Vegetarian Peppers
Serves 3
30 mins prep
20 mins cook
50 mins total
These stuffed vegetarian bell peppers are full of Mexican flavors and are perfect for a weeknight meal. They are gluten-free and can easily be made vegan too!
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Roast the peppers under a broiler (350 degrees for 5 min - or until the top of the peppers begins to blacken). At the same time, cook the brown rice (if it's not already pre-cooked).
Cut off the tops of the peppers, take out the seeds/etc. Set aside.
Heat the corn in a microwave safe bowl (or on the stovetop). Once warmed, stir in ~1/2 tsp cumin, ~1/2-1 tsp chili powder and 1/8-1/4 tsp salt. Set aside.
Heat the refried black beans on the stove, add taco seasoning to taste.
Spread the black beans at the bottom and along the sides of each pepper.
Top with corn mixture, then with brown rice, then with corn again. Spoon 1-2 Tbsp Mexican cheese blend on top of each pepper.
Broil at 350 degrees on low for 5 min until cheese is melted and bubbly. Serve with salsa and/or guacamole. Enjoy!!
