Delicious meatless option, perfect for meal prepping ahead.
Prep time: 10 minutes
Cook time: 45 minutes
Serves: 4
Ingredients:
4 large red bell peppers
2 T. olive oil
1 medium onion, diced
1 t. ground cumin
1/2 t. oregano
Sea salt and black pepper, to taste
1 c. long grain rice, rinsed and drained
1-1/2 c. vegetable broth
1-1/2 c. jarred tomato sauce
1 14-oz. can of black beans, rinsed and drained
1 c. frozen corn
1 c. cheddar cheese, grated
2 scallions, sliced
1/2 c. parsley, roughly chopped
1 lime, sliced
Directions:
- Preheat oven to 350°F.
- Grease a large baking sheet with olive oil or spray with cooking spray.
- Cut peppers in half and remove the seeds.
- Arrange cut-side down on the baking sheet and place in the oven to roast for 15-20 minutes.
- While peppers are roasting, make filling.
- Heat olive oil in a large skillet over medium heat. Add onion, cumin, and oregano; generously season with salt and pepper. Cook, stirring occasionally, until onion becomes translucent, 2-3 minutes.
- Add rice, vegetable broth, and jarred tomato sauce. Season with salt and pepper, to taste and bring to a boil. Once it starts boiling, reduce heat to a simmer and cover with a lid.
- Cook, covered until the rice is cooked through, 12-15 minutes.
- Add beans and frozen corn and continue cooking just until the corn is warmed through, 3-4 minutes. Remove from heat and set aside.
- Remove peppers from the oven.
- Flip them over and stuff with the rice and bean mixture.
- Top with cheddar cheese and return to the oven until the peppers are soft and the cheese is melted, approximately 10-15 minutes.
- Serve topped with scallions, fresh parsley, and lime slices. Enjoy!