Mexican Stuffed Peppers
  • Cooking Time: 60 min
  • Servings: 2
  • Preparation Time: 10 min
  • 1 cup cooked brown rice (or quinoa), made ahead of time, according to package
  • 2 large sweet peppers (halved, seeds removed)
  • A bit of olive oil
  • 1/4 cup salsa (plus more for serving)
  • 1 tsp cumin powder
  • 3/4 tsp chili powder
  • 3/4 tsp garlic powder (or 1 garlic clove, peeled and chopped)
  • 1/2 of a 15-ounce can black beans (drained // if unsalted, add 1/4 tsp sea salt per can)
  • 1/2 cup fresh or frozen kernel corn
  • 1/2 ripe avocado (sliced)
  • Fresh lime juice
  • Cilantro (chopped)
  • Red onion, chopped
  1. Preheat oven to 375 degrees F (190 C) and lightly grease a 9x13 baking dish or rimmed baking sheet.
  2. Brush halved peppers with olive oil.
  3. Add cooked rice to a large mixing bowl and add remaining ingredients - salsa through corn. Mix to thoroughly combine then taste and adjust seasonings accordingly, adding salt, pepper, or more spices as desired.
  4. Generously stuff halved peppers with rice mixture until all peppers are full, then cover the dish with foil.
  5. Bake for 30 minutes covered. Then remove foil, increase heat to 400 degrees F (204 C), and bake for another 15-20 minutes, or until peppers are soft and slightly golden brown. For softer peppers, bake 5-10 minutes more.
  6. Serve with desired toppings (listed above) or as is. Best when fresh, though leftovers keep covered in the refrigerator for 2-3 days. Reheat in a 350-degree F (176 C) oven until warmed through - about 20 minutes.
FEATURING: Sweet peppers, corn, onion, cilantro and garlic (or garlic powder). A nice mexican-tasting recipe adapted from Minimalist Baker. You can easily double or triple this recipe!