Meatless Monday: Mexican Stuffed Peppers

I love stuffed peppers, but rarely get a chance to make them because the hubs doesn't like bell peppers.  I happened to have one lonely bell pepper chilling in the fridge, so I came up with this recipe to use it up.  Brad enjoyed homemade spinach pizza instead.

Mexican Stuffed Pepper

Ingredients

• 1 large bell pepper
• 1/3 cup cooked brown rice
• 2 tbsp. frozen corn kernels
• 1/3 cup frozen chopped broccoli
• 2 tbsp. black beans, rinsed and drained
• 1/2 jalapeno pepper, seeded and chopped (optional)
• 3 tbsp. salsa
• 1/8 - 1/4 tsp. cumin
• 1/8 - 1/4 tsp. taco seasoning
• pinch of salt
• shredded mexican cheese

Directions

1. Cut the top off of the peppers.  Discard seeds and trim any large ribs.
2. Heat frozen broccoli & corn in the microwave for a couple of minutes.  Drain.
3. Combine corn, broccoli, rice, jalapeno, beans, salsa, and seasonings.  Stuff into pepper
4. Bake at 375 degrees F for 30 minutes.  Sprinkle top with cheese and bake for an additional 10 minutes, or until cheese is melted and peppers are tender.
5. Garnish with extra salsa if desired.  Serve hot.  

Or, try an Italian version using ground meat or sausage, rice, spaghetti sauce, Italian seasoning, and mozzarella cheese.