Stuffed Peppers
Ingredients
The peppers
-
4
pieces
red bell peppers
-
extra-virgin olive oil
for drizzling
-
1½
cups
white cheddar cheese
-
slices
pieces
avocado
-
lime wedges
for serving
-
sea salt
-
freshly ground black pepper
The filling
-
1
tablespoon
extra-virgin olive oil
-
2
cloves
garlic
-
2
pieces
jalapeños
-
2
pieces
scallions
-
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
-
1½
cups
corn kernels
Instructions
- Preheat the oven to 450°F and prepare a baking sheet with parchment paper.
- 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, salt, and pepper, then bake for 10 minutes.
- Discard any liquid that pools in the peppers and set them aside.
- In a large bowl, mix 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.
- Scoop the filling into the pepper halves and top with cheese.
- Broil for 2 to 5 minutes until cheese is bubbling or bake at 450°F for 10 to 15 minutes until melted.
- Serve with avocado slices, lime wedges, and extra jalapeños if desired.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
350
Total fat
20g
Total carbohydrates
30g
Total protein
15g
Sodium
500mg
Cholesterol
30mg
You might also like