Vegetarian Stuffed Peppers

Cut the bell peppers in half, being careful around the stem.

Remove the seeds and white membranes from the bell peppers using a paring knife.

Drizzle olive oil spray over the bell peppers for a light coating.

Preheat the oven to 400 degrees Fahrenheit and place the peppers in for 20-25 minutes until the skin is blistery.

Dice half of a yellow onion and set aside in a bowl.

Mince three cloves of garlic and set aside.

Chop four green onions, including both whites and greens.

Dice two Roma tomatoes and set aside.

Heat about 1 tablespoon of olive oil in a pan and add the diced onion, cooking until softened (2-4 minutes).

Add the diced tomatoes to the pan with the onions and cook for 3-5 minutes until the tomatoes are tender.

Check the bell peppers in the oven for blistering; they may need an additional 3-5 minutes.

Add minced garlic and 2 tablespoons of taco seasoning to the pan, mixing well and cooking for 30 seconds to 1 minute without burning.

Add 1 can of drained and rinsed black beans and frozen corn to the pan, mixing to heat through.

Add 1 cup of pre-cooked red rice to the mixture and heat everything together.

Remove the bell peppers from the oven and prepare to stuff them with the mixture.

Equipment Needed

Spice Level:

Dietary