Stuffed Peppers
Ingredients
The Peppers
-
4
pieces
red bell peppers
-
1
tablespoon
extra-virgin olive oil
-
1½
cups
white cheddar cheese
-
to taste
sea salt
-
to taste
freshly ground black pepper
The Filling
-
2
cloves
garlic, grated
-
2
pieces
jalapeños, diced
-
2
pieces
scallions, chopped
-
1 teaspoon
lime zest
-
1½
tablespoons
lime juice
-
1 teaspoon
cumin
-
1 teaspoon
coriander
-
1 teaspoon
cayenne
-
1 teaspoon
sea salt
-
½
cup
finely chopped cilantro
-
3
cups
cooked white jasmine rice
-
1½
cups
cooked black beans, drained and rinsed
-
1½
cups
corn kernels
Instructions
- Preheat the oven to 450°F and prepare a baking sheet.
- Slice the peppers in half lengthwise, remove seeds and membranes, and place them cut-side-up on the baking sheet.
- Drizzle the peppers with olive oil and sprinkle with salt and pepper, then bake for 10 minutes.
- In a large bowl, combine olive oil, garlic, jalapeños, scallions, lime zest, lime juice, cumin, coriander, cayenne, salt, and cilantro to make the filling.
- Fold in the rice, black beans, and corn into the filling mixture.
- Stuff the pepper halves with the filling and top with shredded cheese.
- Broil for 2 to 5 minutes or bake for an additional 10 to 15 minutes until the cheese is melted and bubbly.
- Serve with avocado slices, lime wedges, and extra jalapeños if desired.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
300
Total fat
12g
Total carbohydrates
40g
Total protein
15g
Sodium
500mg
Cholesterol
30mg
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