Recipe: Southwest Stuffed Bell Peppers

Ingredients:
4 very large or 6 medium sweet bell peppers (red, yellow, or orange are best, but green works fine too)
1 Tbs salt
1/2 C white rice (brown works too, but make sure you alter your cooking time accordingly)
2 Tbs olive oil
1 onion, diced
3 garlic cloves, minced
1/2 – 1 jalapeno, minced OR you could sub a small 3oz can of mild green chilies
1 14oz can black beans, drained and rinsed
1 cup corn kernels (frozen or canned)
2 green onions, sliced
1 tsp chili powder (you can start with 1/2 and add more to taste)
1 tsp kosher salt, plus more to taste
1/4 tsp. black pepper, plus more to taste
1 14.5 ounce can diced tomatoes, preferably fire roasted
1 1/4 C jack or pepper-jack cheese, divided
3-4 Tbs chopped fresh cilantro, if desired
tortilla chips for serving, if desired

Directions:
Prepare peppers by washing, slicing tops off, and removing insides. Bring 4 quarts of water to a boil and add 1 tablespoon salt. Boil whole peppers for about 3-4 minutes, until they begin to soften. Remove from water with tongs and place on paper towels to drain. Add rice to boiling water and cook until tender, about 13 minutes. Drain thoroughly.

Preheat oven to 350 degrees and spray a dish with cooking spray large enough to fit your peppers. Heat oil in a 12-inch skillet over medium-high heat. Add onions, garlic, and jalapeno (or chilies) and cook until softened, about 5 minutes. Add corn, beans, green onions, chili powder, kosher salt, and pepper. Stir until corn and beans are heated through, about 5 minutes. Place peppers in a baking dish. Remove skillet from heat and add rice, tomatoes, 1 cup cheese, and cilantro (if using). Stir to combine well and taste. Add additional salt, pepper, and chili powder to your liking. Evenly divide mixture between peppers.

Top peppers with remaining 1/4 cup cheese and crushed tortilla chips (if using).

If you have leftover filling that just won't fit in your peppers, save it for a tasty snack or side dish. It would make great filling for a tortilla!

This recipe is quite adaptable. For example, if you don't have green onions, just leave it out or substitute with white or yellow. If you don't have black beans, use pinto or red instead. If you only have cheddar cheese, try that instead of pepper-jack. You can still make a healthy and tasty meal without having the exact, perfect ingredients. Give it a try!

Recipe adapted slightly from Our Best Bites