Stuffed Bell Peppers

For great tex-mex flavor, try these stuffed bell peppers!

Stuffed Bell Peppers

Yield: 4 peppers
Time: 1 hour

Ingredients:

1/2 cup brown rice, cooked according to package
1 tablespoon canola oil
1 small onion, diced
1/3 lb chorizo, uncased
2 cloves garlic, minced
15 oz can diced tomatoes, drained
15 oz can black beans, drained
8 oz sauce of choice – enchilada, taco, or Pumpkin Chipotle Roasting Sauce
1/2 cup corn
1/2 cup Mexican blend shredded cheese
4 bell peppers, roughly equal in size, cored and seeded

Directions:

1.  Preheat the oven to 350ºF.  Choose a pan that will allow the peppers to stand upright but be snug against each other.  Set the peppers in the pan.

2. In a large skillet, heat the oil over medium heat, then add the onion and chorizo, cooking until onion is softened and meat cooked, 5-7 minutes.  Add garlic and cook until fragrant, 30 seconds.  Add the tomatoes, beans, sauce, and corn, and simmer for 10 minutes.  Stir in the rice and cheese.

3.  Using a spoon, pack the mixture into the peppers.  Cover with foil and transfer to the oven, cooking for 25 minutes.  Uncover and cook for another 10-15 minutes, until the filling begins to brown on the top and the pepper has softened.