Ingredients:

  • 4 large bell peppers (any colour, approx. 800g total)
  • 1 tablespoon olive oil (15 ml)
  • 1 medium yellow onion, chopped (approx. 150g)
  • 2 cloves garlic, minced (approx. 6g)
  • 1 (15-ounce/425g) can black beans, rinsed and drained
  • 1 (15-ounce/425g) can kidney beans, rinsed and drained
  • 1 (15-ounce/425g) can diced tomatoes, undrained
  • 1 cup cooked long-grain rice (approx. 175g)
  • 1 cup frozen corn kernels (approx. 150g)
  • 1/2 cup salsa (mild, medium, or hot – your call!), (approx. 120g)
  • 1 teaspoon chili powder (5ml)
  • 1/2 teaspoon ground cumin (2.5ml)
  • 1/4 teaspoon smoked paprika (1.25ml)
  • Salt and pepper to taste
  • 1 cup shredded cheddar cheese (or vegan cheese alternative), (approx. 100g) (Optional)

Instructions:

  1. Preheat oven to 375°F (190°C/Gas Mark 5). Cut bell peppers in half lengthwise and remove seeds and membranes.
  2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant.
  3. In a large bowl, combine the sautéed onion and garlic with black beans, kidney beans, diced tomatoes, cooked rice, corn, salsa, chili powder, cumin, smoked paprika, salt, and pepper. Mix well.
  4. Spoon the rice and bean mixture into each bell pepper half, packing it firmly.
  5. Arrange the stuffed peppers in the baking dish. Add about 1/2 inch (1cm) of water to the bottom of the dish. Bake for 35-40 minutes, or until the peppers are tender.
  6. During the last 5 minutes of baking, sprinkle the tops of the stuffed peppers with shredded cheese (if using). Bake until the cheese is melted and bubbly.
  7. Let the peppers rest for a few minutes before serving.