Tex-Mex Stuffed Peppers
Bell peppers blanched until tender-crisp, filled with a smoky, lime-brightened mix of rice, black beans and corn, baked until soft, and finished with avocado-lime crema, salsa and fresh cilantro.
25m prep · 1h 20m cook · 4 servingsGluten-Free
Ingredients
- 4 whole Bell Pepper
- 1 cup Jasmine Rice
- 1 ¾ cups Water
- 1 can (15 oz) Black Beans
- 1 cup Frozen Corn Kernels
- 1 tbsp Chili Powder
- 1 tsp Ground Cumin
- 1 tsp Smoked Paprika
- 1 whole Avocado
- 2 whole Lime
- ¼ cup Fresh Cilantro
- ¾ cup Salsa
- 2 tbsp Olive Oil
- 1 tsp Salt
Instructions
Estimated nutrition (per serving)
Calories460 kcal
Protein12g
Carbs76g
Fat14g
Fiber13g
Sodium880mg
Sugar9g