This is an easy to make vegetarian main dish. The recipe makes enough stuffing for two whole bell peppers. You can also cut the bell peppers in half (lengthwise) and stuff them that way, to make 4 half peppers. Increase the ingredients to make more peppers.
Ingredients2 red, yellow, orange or green bell peppers 1 cup cooked brown rice 1/2 cup frozen corn, defrosted 1/2 cup canned or cooked black beans, rinsed and drained 1 green onion, diced 1 tablespoon diced cilantro leaves 1/2 cup salsa 2 to 4 tablespoons grated cheddar or pepper jack cheese (optional) Dairy-free: Omit cheese Gluten-free: Use your own beans or make sure the canned beans are gluten free Low-fat: Omit cheese Soy-free: Don’t use soybean oil to oil the baking dish Vegan: Omit cheese
Preheat the oven to 375 degrees. Oil a baking pan that will hold the peppers. I used one with tall sides (a casserole dish) to help the peppers stay upright while baking.
Wash the bell peppers and cut the tops off. Scoop out the seeds. Leave whole or cut in half lengthwise. Set aside.
Combine the rest of the ingredients in a medium size bowl. If you use the cheese, you can save some for the top of the peppers and add the last 5-10 minutes of baking if desired.
Stuff the peppers with the rice mixture. Place the peppers in the baking dish. Cover with foil, tenting the foil if needed to keep it from touching the peppers. Bake in the preheated oven for 40 minutes.
(I’m guessing you can also heat these in the microwave, but I haven’t tried it.)