Vegetarian Stuffed Peppers

Ingredients

  • 1 1/2 cups Uncooked white rice

  • 1 Onion, diced

  • 1 13.5 oz can diced tomatoes, or 1 1/2 cups diced fresh tomatoes

  • 2 1/2 cups Vegetable broth

  • 1 bunch Green onions

  • 2 tbsp Taco seasoning

  • 1 13.5 oz can black beans, rinsed and drained

  • 1 cup fresh or frozen corn

  • 3 Large bell peppers, cut in half and seeds removed

  • 1 cup Pepper jack, Mozzarella or Parmesan cheese, grated

  • Cilantro

Method

In a large skillet stir together rice, , onion, tomatoes, green onions, vegetable broth and taco seasoning. Stir and bring to a simmer. Cover and cook on low for 20 minutes. Once cooked add in black beans and corn and fluff with a fork.

Preheat oven to 400°F. Cut red bell peppers in half length wise and remove seeds and membrane. Fill peppers with prepared rice mixture (pack in there!) and top with grated cheese. Arrange stuffed peppers in a large baking dish or oven proof skillet, cover and bake for 30 minutes on center rack. Remove cover and bake for another 10 minutes. Top with fresh cilantro and serve. Enjoy!

Recipe from themodernproper