Ingredients:

  • 6 large bell peppers
  • 2 tbsp olive oil
  • 2 cans (15 oz each) black beans, rinsed and drained
  • 1 cup frozen corn, thawed
  • 2 cups cooked brown rice
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup shredded Monterey Jack or Cheddar cheese
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder
  • 1 lime, juiced
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Preheat oven to 375°F (190°C). Slice tops off bell peppers, remove seeds and membranes, brush insides and outsides with olive oil, and place upright in a 9x13 inch baking dish.
  2. Heat a skillet over medium heat with a drizzle of oil and sauté diced onion until translucent (about 4 minutes).
  3. Stir in minced garlic, corn, cumin, paprika, and chili powder; toast for 60 seconds until fragrant.
  4. Fold in drained black beans and cooked brown rice, stirring until the mixture is heated through and well-coated in spices.
  5. Remove from heat and stir in lime juice and half of the chopped cilantro.
  6. Spoon the bean mixture into each pepper, pressing down slightly, and top each with shredded cheese.
  7. Cover baking dish with foil and bake for 20 minutes.
  8. Remove foil and turn oven to Broil. Broil for 2-5 minutes until cheese is bubbling and mahogany-brown and pepper skins are blistered.
  9. Garnish with remaining cilantro and serve immediately.