Southwestern Stuffed Bell Peppers

Are you sick of seeing my chevron-print cutting board yet? I am obsessed with it, but I’m getting insecure since every single recipe post I publish has pictures of it. I feel like a fashion blogger who wears the same outfit in every post. THE SHAME. Anyway, if you think I should get a new but equally pretty wood cutting board, feel free to start a petition in the comments below or, you know, spam my boyfriend’s Instagram page (@the_beermonger) asking him why he doesn’t buy me more presents. (I don’t see how this could go wrong.)

Let’s move on to the actual food. Stuffed peppers are one of the absolute best simple staple dinners, but I always forget about them! I probably only make them a couple times a year, which is a shame. They’re delicious, filling, and healthy. Even though I post a lot of sneakily healthy recipes on this blog, there really are not a lot of ways for me to feel like I’m treating myself with an indulgent meal that’s secretly good for me. These peppers do that, though. They’re honestly better than most tacos or burritos I’ve had, and I’ll prove it once you make ’em yourself. Plus they’re low calorie, low carb, and high protein. Boom.

Recipe below!

Ingredients:

• 9 organic bell peppers, tops cut off and insides scooped out
• 2 tbsp. olive oil
• 1/2 medium red onion, roughly chopped
• 2-3 jalapeños, sliced
• 1 garlic clove, minced
• 2 c. cooked brown rice (about 1 c. uncooked)
• 2 cans black beans, drained
• 1 can corn, drained
• 1 c. shredded Mexican cheese
• Homemade taco seasoning:
  • 1 tsp. garlic powder
  • 1 tsp. cayenne pepper
  • 1/2 tsp. coriander
  • 1/2 tsp. cumin
• Coconut oil spray
• Chopped tomato, romaine lettuce, and avocado for garnish
• Lime slices and chopped cilantro to top

Directions:

Preheat oven to 350 degrees F. and line up the bell peppers in a coconut oil-sprayed 9.5-inch X 13-inch cake pan.

Cook rice according to package. Once cooked, stir in corn and black beans with half of the taco seasoning.

Warm the olive oil in a medium sauce pan over medium heat and sauté the red onion, jalapeños, and garlic with the remaining taco seasoning until golden and tender. Stir veggies into the rice/corn/bean pot.

Scoop that mixture into the bell peppers and sprinkle with cheese. Place pepper pan in the oven and bake for 15 minutes.

Sprinkle lime juice and cilantro on top to serve.