Stuffed Bell Peppers

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!

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