Mexican Stuffed Peppers

When my husband and I first started having “sleepovers,” he used to invite me to breakfast/lunch with his friends the next morning. It was during the summer and they always met up to eat–practically every day. And, they ALWAYS picked this local Mexican restaurant that was cheap and delicious.

Don’t get me wrong. I dig Mexican food, but not every single day for breakfast. But, as you can probably tell from this story, my husband could live off of Mexican.

I craved some Mexican a couple weeks ago, so my husband created this recipe. It makes a lot, so if you’re having friends over for dinner or lunch, try this one out. Or, make it and have leftovers for a couple days like we did.

Ingredients:

4 green peppers, cut in half and seeded

16 ounce can of diced fire roasted tomatoes

16 ounce can of black beans, drained and rinsed

4 cups brown rice, cooked {substitute vegetable stock for water when cooking}

1 cup frozen corn, thawed

1 small onion, chopped

2 tablespoons cumin

2 tablespoons paprika

2 tablespoons salt

1 tablespoon crushed red pepper flakes {add less or more to taste}

1 tablespoon chipotle chili powder

1 tablespoon extra virgin olive oil

2 cups Daiya mozzarella cheese

Directions:

1. Preheat oven to 350 degrees.

2. Heat a saute pan over medium heat. Add extra virgin olive oil and onions. Cook for about five minutes, stirring occasionally–until they are soft and translucent. Remove from heat and set aside.

3. In a large bowl, mix together the fire roasted tomatoes, black beans, rice, corn, onion, cumin, paprika, salt, crushed red pepper flakes, and chipotle chili powder.

4. Place the green pepper halves in 9×13 lasagna baking pans {we used two} and fill each pepper half with the mixture. Cover with foil and bake for 30 minutes.

5. Take the foil the off, add the Daiya cheese, and bake for another 15 minutes.