I LOVE mexican food and I love stuffed peppers, so I thought, heck I'll just make some mexican stuffed peppers and have a bang up dinner! These are made without meat, but you could always add some lean ground beef or turkey!
1 Tb unsalted butter
1 bag frozen white and yellow corn
1 can black beans (rinsed and drained)
1 cup cooked white rice
1/2 red pepper chopped
1 can organic fire roasted tomatoes
1/2 cup of shredded colby-jack cheese
1 Tb minced garlic
yellow or orange bell peppers sliced in half lengthwise
Heat oven to 350 degrees. Slice peppers in half lengthwise and broil in the oven to allow peppers to soft for 10 minutes.
Meanwhile, in a skillet, melt butter and add red pepper and onion. Saute lightly or until veggies become soft. Add garlic, corn, black beans, tomatoes. Allow veggies to cook through. Stir cooked rice into the veggie mixture.
Stuff peppers with the veggies and rice and top with cheese. Bake at 350 for about 20 minutes. or until cheese is golden brown.