Guess what? Before going vegan I was never a fan of peppers, corn, beans, or really even rice. My how your taste buds can change! I’m glad they did because all of those things came together to make these tasty stuffed peppers and it added something new that I’ve never made before to my repertoire. They were really simple to make and they were the perfect light dinner for tonight. The peppers were still crisp and firm enough to hold all of the rice mixture inside after baking and have a snap, and the rice had the crispy, crunchy pieces on top from baking on 400*. The filling didn’t try out inside the peppers and it was perfectly spicy (depending on the salsa you use) and well balanced. I never thought this would be something I would enjoy, and it was great! You could also use the leftover filling for tacos, burritos, or a salad topping.

Mexican Stuffed Bell Peppers

2 cups cooked brown jasmine rice

1 yellow onion, diced

1/2 cup roasted corn, frozen from TJ’s

1 can black beans, drained and rinsed

1 tsp cumin

1 clove minced garlic

1 tsp chili powder

1/4 tsp paprika

1 tsp dried cilantro

1/3 cup salsa (I like Salsa Authentica from TJ’s)

Salt and pepper to taste

2 red bell peppers, halved an deseeded

1. Preheat oven to 400*

2. In a large skillet, cook onion for 5-7 minutes until soft and then add in the black beans and corn.

3. Warm through and add in garlic until fragrant.

4. Add in spices and salsa and then rice and stir to combine.

5. Use a large spoon to pack the rice mixture into the pepper halves and have it heaping over the top.

6. Add them to a 8×8 dish and bake for 30-40 minutes.

7. I topped mine with salsa, more cilantro, and served with mango.