Easy Mexican Stuffed Peppers | Recipe Cart

Name: Easy Mexican Stuffed Peppers | Recipe Cart
Total time: 55 min
Ingredients: 4 bell peppers (halved with core/seeds removed); 1 tablespoon oil (I use avocado oil); 1 red onion (finely chopped); 2 jalapeños (cored/seeded and finely chopped); 1 cup cooked rice; 1 15-ounce can black beans (drained and rinsed); 1 16-ounce jar salsa; 1 cup corn kernels (fresh or frozen and defrosted); 1 tablespoon chili powder; 1 teaspoon cumin; 1 teaspoon smoked paprika; salt (to taste); 1 cup shredded cheddar/monterey jack for topping (my favorite dairy-free brand is Violife)

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Easy Mexican stuffed peppers packed with rice, beans, and spices, baked to perfection in under an hour! Perfect for a quick and flavorful meal.

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Ingredients

4 bell peppers (halved with core/seeds removed)
1 tablespoon oil (I use avocado oil)
1 red onion (finely chopped)
2 jalapeños (cored/seeded and finely chopped)
1 cup cooked rice
1 15-ounce can black beans (drained and rinsed)
1 16-ounce jar salsa
1 cup corn kernels (fresh or frozen and defrosted)
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
salt (to taste)
1 cup shredded cheddar/monterey jack for topping (my favorite dairy-free brand is Violife)