Ingredients:

  • 5 large bell peppers, any color (approx. 200g each)
  • 2 tbsp olive oil
  • ½ tsp salt
  • 2 cups cooked long-grain white rice or quinoa
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup frozen corn, thawed
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp chili powder
  • ½ cup vegetable broth
  • 1 ½ cups shredded Monterey Jack or Cheddar cheese
  • ¼ cup fresh cilantro, chopped

Instructions:

  1. Slice the tops off the bell peppers and remove the seeds and membranes.
  2. Preheat your oven to 400°F (200°C). Brush the outside of the peppers with 2 tbsp (30ml) of olive oil and sprinkle with salt.
  3. Place peppers upright in the baking dish and roast for 10 minutes until slightly softened.
  4. Heat 2 tbsp (30ml) olive oil in a skillet over medium heat. Add diced onion and cook until translucent (about 5 minutes). Add minced garlic and cook for 1 minute until fragrant.
  5. Stir in the tomato paste, cumin, smoked paprika, and chili powder. Stir constantly for 2 minutes.