Happy Monday! What was the highlight of your weekend?
Since I know some of you like to “go meatless” on Mondays, I figured I’d post this today.
I recently made these to drop off to good friends for a ready-to-go meal during a time of need (hence the aluminum tin…sorry!). They were so delicious that I had to keep one for myself 🙂 Feel free to add meat if you like…but you definitely don’t miss it with this great combo of beans and veggies.
These can be made ahead and transported easily, too. A great weeknight meal…especially on Meatless Monday!
Meatless Mexican Stuffed Peppers
3 bell peppers, cut lengthwise and seeded
2 1/2 cups cooked brown rice
1 tablespoon canola oil
1 onion, chopped
2 cloves garlic, chopped
1 can corn, drained
1 can black beans, drained and rinsed
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon dried cilantro (I didn’t have fresh on hand but it would be great, too!)
salt and pepper
1 1/2 cups shredded cheddar cheese
Preheat oven to 375 degrees. Heat oil in a skillet, then add onion and garlic. Saute for a few minutes, then add rice, corn and beans. Add all spices and mix. Cook until heated through, about 5 minutes.
Place peppers in a baking pan and fill each half with rice mixture. Bake for 15 minutes. Remove from oven and add cheese on top. Return to oven and cook another 5 minutes, or until cheese is melted. Serve.