Southwest Stuffed Bell Peppers

Preparation time: 20 minutes

Cook time: 30 minutes

Total time: 1 hour

Yield: 4 stuffed peppers

Ingredients:

• 4 very large or 6 medium sweet peppers
• 1 Tbsp. salt
• 1/2 cup rice or quinoa, prepared
• 2 Tbsp. olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1-2 jalapenos, minced (or you could sub a small 3oz. can of mild green chilies)
• 1 14 oz. can black beans, drained and rinsed
• 1 cup frozen corn kernels
• 2 green onions, sliced
• 1/2-1 tsp. chipotle chili powder (you can start with 1/2 and add more to taste)
• 1 tsp kosher salt, plus more to taste
• 1/4 black pepper, plus more to taste
• 1 14.5 oz. can diced tomatoes, preferably fire roasted
• 1 1/4 cup pepperjack cheese, divided
• 3-4 Tbsp. chopped fresh cilantro
• tortilla chips, just a handful and more for serving if desired.

Directions:

1. Cook the rice or quinoa.  Preheat oven to 350°F. 
2. Meanwhile, prepare peppers by washing, slicing tops off, and removing insides. Bring 4 quarts of water to a boil and add 1 Tbsp. salt. Boil whole peppers for about 3-4 minutes, until they begin to soften. Remove from water with tongs and place on paper towels to drain.
3. Heat oil in a 12-inch skillet over medium-high heat. Add onions, garlic, and jalapeno (or chilies) and cook until softened, about 5 minutes. Add corn, beans, green onions, chipotle chili powder, kosher salt, and pepper. 
4. Stir until corn and beans are heated through, about 5 minutes. Place peppers in a baking dish. Remove skillet from heat and add rice, tomatoes, 1 cup cheese, and cilantro. Stir to combine well and give it a taste. Add additional salt, pepper, and chipotle powder to your liking. Then evenly divide mixture between peppers.
5. Top peppers with remaining 1/4 cup cheese and crushed tortilla chips.
6. Bake for 30 minutes.

*Recipe from ourbestbites.com