Mexican Rice Stuffed Peppers

These Mexican Rice Stuffed Peppers make a great vegetarian weeknight meal. Juicy peppers are stuffed with cheesy rice that’s mixed with fresh corn, black beans, chili, and cumin. They’re easily customizable, and will definitely keep you full!

4 large bell peppers (any color)
1 TBS olive oil
1/2 medium onion, diced
1 medium tomato, diced
salt
1 1/4 cup (170g) corn kernels (fresh or frozen)
1 medium zucchini (120g), diced
1 15-oz. (425g) can of black beans, drained and rinsed
1 1/2 cups (290g) cooked brown rice
1 tsp chili powder
1 tsp ground cumin
1 cup (85g) shredded pepper jack cheese

Optional Toppings:
cilantro leaves, torn
1/2 small avocado, sliced thinly
lime juice (optional)

View the full recipe at Healthy Nibbles & Bits →