I tend to plan my meals in advance for the week. That way I can save money and chose healthy options but when I saw that these colorful peppers on sale at my local grocery store I had to pick up a few.
I figured out a way to remix leftovers from taco night to create these Tex-Mex Stuffed Peppers. I threw the leftover ingredients into the peppers, added some extra seasonings and baked them at 350 degrees for 30 minutes. Quick, easy, and delicious is how I like it.
4 Whole Sweet Peppers
1 Cup Brown Rice
1 Cup Corn
1 Cup Black Beans
1/4 Chopped Cilantro
1 Chopped Jalepeño (Skip this if you don’t like spicy foods
1/2 Cup Shredded Pepper Jack Cheese (Optional)
1/2 Cup Lime Juice
1 Tsp. Cumin
1 Tsp. Coriander
1 Tsp. Chili Powder
1 Tsp. Garlic Powder
Salt (To taste)
Pepper (To Taste)
1 Tsp. Olive Oil
- Preheat oven to 350 degrees.
- Start with a bowl of brown rice and add the corn, black beans, lime juice and seasonings. Toss the ingredients well.
- Add the jalepeño, cilantro, cheese, and olive oil.
- Set aside the rice mixture.
- Cut the tops off of the sweet peppers. I saved the tops, chopped the bits of sweet peppers up and added them to my rice mixture because waste not, want not.
- Scoop out the inside of the peppers then place the peppers in a baking dish.
- Fill the peppers with your rice mixture.
- Bake at 350 degrees for 30 minutes or until the peppers just become tender.