It’s no secret that I love Tex-Mex! I love the spicy flavors, corn, beans, and most of all, I love bell peppers! They are incredibly flavorful but also incredibly good for you! They are full of Vitamin C and other antioxidants, which promotes a healthy immune system, body tissue repair, and collagen formation, but you can do the research and see for yourself!
- 4 tbsp Extra Virgin Olive Oil
- 3 Bell Peppers, halved and cleaned
- 2 cups cooked White Rice
- 2 cans Black Beans, rinsed and drained
- 4 ears Corn, shucked and removed from the cob
- 1 Yellow Onion, diced
- 3 Cloves Garlic, minced
- Roma Tomatoes, diced
- Sliced Avocado
- Fresh Cilantro
- 1/2 tsp Cayenne Pepper
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Chili Powder
- 1 tsp Paprika
- Your favorite Hot Sauce (I love Sonora Sauce)
Clean and half the bell peppers and place them on a baking sheet, inside facing up. Preheat the oven to 325˚ and bake the empty bell peppers for about 15 minutes, or until they start to soften. Meanwhile, in a large skillet, heat the olive oil over medium heat. Cook the corn, onion, garlic, and all of the spices for 5-10 minutes, or until the desired color is reached (I like my veggies a little more well done and crispy).
Now assemble your bell peppers by stuffing with a layer of rice, beans, and corn mixture, then place back in the oven for 10-15 more minutes. When the peppers are done, top with diced tomatoes, avocado, cilantro, and hot sauce. Enjoy!