Ingredients

The following ingredients have 4 Servings
  • 4 large peppers
  • 2 cups cooked rice
  • 2 teaspoon oil
  • ½ red onion (chopped)
  • 2 garlic cloves (minced)
  • ½ cup black beans
  • ⅛ cup yellow sweet corn
  • 2 tablespoons tomato salsa
  • 2 teaspoons sriracha sauce
  • ½ teaspoon dried oregano
  • 2 tablespoons chopped cilantro
  • salt (to taste)
  • pepper (to taste)

Instruction

  • Preheat oven to 350 F degrees.
  • Scoop out the seeds from the peppers and get them ready to be stuffed.
  • In a pan heat oil. Once the oil is hot, add garlic and onion and cook for 2 minutes, till the raw smell goes away.
  • Add corn, beans and mix. Cook for a minute.
  • Add cooked rice from the leftovers and mix.
  • Add tomato salsa, sriracha, salt, oregano, pepper and mix till everything is well combined. Cook for a minute.
  • Mix in the chopped cilantro and remove pan from heat.
  • Fill the peppers with the prepared rice mixture. Place the stuffed peppers on a baking tray. Bake at 350 F degrees for 25-30 minutes or till peppers are softened. Serve immediately.