Ingredients

The following ingredients have 8 Servings
  • 4 bell peppers (red, green, orange or yellow)
  • 2 tablespoons olive oil, divided
  • 1 small yellow onion, diced
  • 1 cup cooked white or brown rice
  • 1 can black beans, drained and rinsed
  • 1/2 cup frozen corn
  • 1 14 ounce can fire roasted tomatoes, chopped
  • juice of 1 lime
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1 cup mozzarella cheese, grated
  • fresh cilantro, chopped

Instruction

  • Preheat oven to 400 degrees.
  • Cut the peppers in half, remove the ribs and seeds and place in a 9 x 13 inch baking dish. Use 1 tbsp of the oil to rub all over the peppers. 
  • Heat the remaining oil in a large sauté pan over medium heat and sauté the onions for 3 minutes.
  • Add the cooked rice, beans, corn, tomatoes, lime juice, cumin, paprika and salt and stir together to combine. Cook the mixture for 5 minutes or until liquid evaporates. Add 1/2 cup grated cheese. 
  • Divide the mixture between the pepper halves and top with remaining cheese. 
  • Cover the dish with foil and bake for 30 minutes. Uncover for an additional 10 minutes or until peppers are fork tender and cheese is melted.