Southwest Stuffed Bell Peppers {and some Halloween fun!}

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This was a great simple recipe with lots of flavor.  I think stuffed bell peppers are fun, and luckily my kids thought so too!  This recipe has a lot of great southwestern flavors - cilantro, jalapeno, tomatoes, chili powder, etc.  These are meatless, but you could easily add some cooked ground beef or turkey to the mix if you prefer.  I fancied these up a bit this week by carving little jack-o-lantern faces in a few.  They were a hit!  Happy Halloween!!

Southwest Stuffed Bell Peppers

4 large or 6 medium bell peppers (any color is fine)

2 1/2 c. cooked brown rice or quinoa

2 T. olive oil

1 large onion, diced

3 cloves garlic, minced

1/2 - 1 jalapeno, minced (you could also sub 4 oz. can green chiles)

1 15-oz. can black beans, drained and rinsed

1 c. frozen corn kernels

2 green onions, sliced

1 tsp. chili powder

1 tsp. salt, more to taste

1/4 tsp. black pepper, more to taste

1 14.5-oz. can diced tomatoes

1/4 c. shredded cheese, for topping (whatever you like)

1/4 c. fresh cilantro, chopped

 Preheat oven to 350 degrees.  Prepare bell peppers by washing them, slicing tops off and removing seeds and membranes.  Either boil them in a large pot of water for 3-4 minutes, or microwave them on high for 2-4 minutes, until they begin to soften.

Heat oil in a large skillet over medium high heat.  Add onions, garlic, and jalapeno, and cook until softened, about 5 minutes.  Add corn, black beans, green onions, chili powder, salt, and pepper.  Stir until corn and beans are heated through, about 5 minutes.  Remove from heat and stir in rice, diced tomatoes, and cilantro until well incorporated.  Season with additional salt and pepper to taste.

Place peppers in a baking dish.  Scoop an equal amount of the the mixture into each pepper.  If there is some leftover, just pack it around the peppers in the dish.  Top with cheese.

Bake at 350 for 30 minutes.

Source: Adapted slightly from Our Best Bites