Ingredients
- 4 large red bell peppers halved lengthwise and deseeded
- 2 tablespoons olive oil divided
- Salt and freshly ground black pepper to taste
- 1 medium yellow onion chopped
- 3 cloves garlic minced
- 1 cup diced tomatoes canned or fresh
- 1 1/2 cups black beans drained and rinsed
- 1 cup corn kernels fresh or frozen
- 1/2 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon chili powder
- 1 1/4 cups cooked brown rice
- 1/4 cup chopped fresh cilantro plus more for garnish
- 1/2 cup shredded part-skim mozzarella cheese
Instructions
- Preheat your oven to 425°F. Brush the cut sides of the bell peppers with 1 tablespoon of olive oil. Sprinkle with salt and pepper, then place them cut side down on a baking sheet lined with parchment paper.
- Bake the peppers in the oven for roughly 20 minutes, or until they start to soften and develop some color. Take them out of the oven and set aside.
- In a large skillet, warm 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté for approximately 5 minutes until softened.
- Stir in the diced tomatoes, black beans, and corn. Season with ground cumin, onion powder, oregano, chili powder, salt, and pepper. Let the mixture cook for 3 to 4 minutes. Then stir in the cooked brown rice and chopped cilantro.
- Distribute the filling evenly among the roasted bell peppers. Sprinkle shredded mozzarella cheese on top of each one. Place the peppers back in the oven and bake for another 10-15 minutes, or until the cheese has melted and the filling is warmed thoroughly. Serve while warm, garnished with additional cilantro.
