I do not care what you say. March is the worst month.
Technically Spring begins on March 19th. I used to be one of those weird humans that said "you know what? I like Winter." Well that phase was shorter than me mothering my Neopet. Many see March as a gateway drug into Spring but all I see is continued grey skies, temperatures averaging in the 30s, and the ever slowly melting pile of snow in the Home Depot parking lot. Do you know what can cure those winter time blues? Fresh produce.
Believe it or not, I actually get pure joy out of admiring a vegetable. This week my grocery store had the most beautiful bell peppers. Their cute little stems were just begging to be placed in my cart. I almost felt bad slicing them in half, gutting them like a fish and stuffing them. But we all have to eat.
, Instead of stuffing these peppers with meat, I went a vegetarian route and used my ultimate favorite Mexican ingredients. You can't go wrong with cheese, tomatoes, beans, and corn. Lately I have been loving buying rice blends from the store. For this recipe I used Minute Rice's Instant Rice and Quinoa Blend. If you want to make this recipe vegan, you can easily omit the cheese.
Ingredients:
4 bell peppers sliced in half with seeds and ribs removed
1 cup rice
1 cup frozen corn
1 onion diced
1 1/2 cup grated cheese (I used a Mexican blend)
1 15oz can black beans drained
1 15oz can diced tomatoes
1 1/2 tsp cumin
2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp kosher salt
1/2 tsp black pepper
1 tsp paprika
fresh cilantro (for topping)
diced avocado (for topping)
hot sauce (for topping)
Place prepared peppers into a baking dish. Preheat the oven to 400 degrees F. Cook rice according to package directions. During the last five minutes of cooking add in frozen corn to the pot and continue to cook. Stir together rice, onion, 1/2 cup grated cheese, black beans, and tomatoes (with juices) in a large mixing bowl. Whisk together spices in a small bowl and combine into the rice mixture. Stuff the peppers with the filling. The filling size will depend on the pepper. Top peppers with the remaining 1 cup of cheese. Pour 1/3 cup water into the bottom of the baking dish and cook peppers for 30 minutes. The peppers should be cooked through and the cheese fully melted. Serve with hot sauce, diced avocado, and fresh cilantro. Enjoy.
4 bell peppers sliced in half with seeds and ribs removed
1 cup rice
1 cup frozen corn
1 onion diced
1 1/2 cup grated cheese (I used a Mexican blend)
1 15oz can black beans drained
1 15oz can diced tomatoes
1 1/2 tsp cumin
2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp kosher salt
1/2 tsp black pepper
1 tsp paprika
fresh cilantro (for topping)
diced avocado (for topping)
hot sauce (for topping)
Place prepared peppers into a baking dish. Preheat the oven to 400 degrees F. Cook rice according to package directions. During the last five minutes of cooking add in frozen corn to the pot and continue to cook. Stir together rice, onion, 1/2 cup grated cheese, black beans, and tomatoes (with juices) in a large mixing bowl. Whisk together spices in a small bowl and combine into the rice mixture. Stuff the peppers with the filling. The filling size will depend on the pepper. Top peppers with the remaining 1 cup of cheese. Pour 1/3 cup water into the bottom of the baking dish and cook peppers for 30 minutes. The peppers should be cooked through and the cheese fully melted. Serve with hot sauce, diced avocado, and fresh cilantro. Enjoy.
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