Vegetarian Stuffed Peppers

Name: Vegetarian Stuffed Peppers
Ingredients: 4 tbsp olive oil; 5 Bell peppers, color of your choice; 1 medium sweet onion, diced; 1 Jalapeno pepper, diced; 2 cloves garlic, minced; 1 tbsp chilli powder; 1 tsp ground cumin; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp chilli and lime seasoning lime seasoning; salt and pepper to taste; 15 ounces can seasoned black beans, drained but not rinsed; 14½ ounce can diced fire roasted tomatoes; 1 cup frozen sweet corn; 1½ cup uncooked jasmine rice; 2½ cup vegetable stock; 10 slices havarti cheese, diced; fresh coriander, optional; Mexican cream, optional (or sour cream); avocados, optional

Instructions

Dice one of the bell peppers, set the other 4 to the side.

Add 2 TBSP olive oil to a large skillet. Once the oil is hot, add the diced bell pepper, onion, and jalapeno to the skillet.

Add the chili powder, cumin, garlic powder, onion powder, chili lime seasoning, and salt and pepper. Saute, stirring occasionally for 4-5 minutes or until onions become translucent.

Add the garlic and cook for 1-2 minutes.

Add the canned tomatoes, black beans, corn, rice, and vegetable stock. Stir to combine and bring to a boil, then reduce to a simmer for 20 minutes, stirring as needed.

While the rice mixture simmers, slice the remaining bell peppers in half and scoop out the seeds and white insides. Drizzle the peppers with olive oil and salt and pepper.

Preheat the oven to 400 degrees.

Pack the peppers full with the rice mixture, then top with diced havarti.

Bake for 25-30 minute, or until cheese begins to brown and peppers are soft.

Serve with cilantro, sliced avocado, and mexican crema (or sour cream).

Ingredients

Olive oil	4 tbsp
Bell peppers, color of your choice	5
Medium sweet onion, diced	1
Jalapeno pepper, diced	1
Garlic, minced	2 cloves
Chilli powder	1 tbsp
Ground cumin	1 tsp
Garlic powder	1 tsp
Onion powder	1 tsp
Chilli and lime seasoning lime seasoning	1 tsp
Salt and pepper to taste
Can seasoned black beans, drained but not rinsed	15 ounces
Can diced fire roasted tomatoes	14½ ounce
Frozen sweet corn	1 cup
Uncooked jasmine rice	1½ cup
Vegetable stock	2½ cup
Havarti cheese, diced	10 slices
Fresh coriander, optional
Mexican cream, optional (or sour cream)
Avocados, optional

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