Peppers

Kale

Mexican Rice Stuffed Peppers

Ingredients

4 large bell peppers (any color)

1 TBS olive oil

1/2 medium onion, diced

1 medium tomato, diced

salt

1 1/4 cup (170g) corn kernels (fresh or frozen)

1 medium zucchini (120g), diced

1 15-oz. (425g) can of black beans, drained and rinsed

1 1/2 cups (290g) cooked brown rice

1 tsp chili powder

1 tsp ground cumin

1 cup (85g) shredded pepper jack cheese

cilantro leaves, torn

1/2 small avocado, sliced thinly

lime juice (optional)

Method

Preheat oven to 400F (205C). Lightly grease 2 baking pans with oil.

Slice peppers in half and remove the seeds. Check to make sure all the pepper halves fit into your baking pans. Set aside.

Heat olive oil in a saut pan over medium heat. Add onions and cook for 1 to 2 minutes. Add diced tomatoes and a generous pinch of salt and cook for 2 minutes.

Mix in corn and zucchini and cook for another 2 minutes. Stir in beans, rice, chili powder and cumin. Turn off heat and mix in shredded cheese.

Stuff each half of a pepper with rice mixture. Place them in the prepared baking pans.

Cover each pan with foil and bake for 25 minutes.

Uncover foil, and let peppers cool for a few minutes before serving. Top peppers with cilantro, avocado slices, and a squeeze of lime juice, if you like