Poivrons farcis à la mexicaine faciles

Ingrédients

• 4 bell peppers (halved with core/seeds removed)
• 1 tablespoon extra virgin olive oil
• 1 red onion (finely chopped)
• 2 jalapeños (cored/seeded and finely chopped)
• 1 cup cooked rice
• 1 15-ounce can black beans (drained and rinsed)
• 1 16-ounce jar salsa
• 1 cup corn kernels (fresh or frozen and defrosted)
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• salt (to taste)
• 1 cup shredded cheddar/monterey jack for topping (my favorite dairy-free brand is Violife)

Préparation

1. 1

   Preheat the oven to 375°F then lightly grease a 9x13" baking dish. Arrange the halved and cored peppers inside and set aside.

2. 2

   In a large skillet, warm the oil over medium heat. Add the onion and jalapeno then cook for about 3-5 minutes, until soft.

3. 3

   To the skillet, add the cooked rice, black beans, salsa, corn, chili powder, cumin, smoked paprika and salt. Stir to combine and cook for about 5 minutes, until heated through. Remove from heat and set aside.

4. 4

   Stuff all of the pepper halves with the filling then sprinkle with cheese. Cover with foil (I use a baking sheet placed on top) and bake in the oven for 25 minutes, or until peppers are tender. Uncover and cook for 5 more minutes, until cheese is melted. Allow to cool for at least 5-10 minutes before serving. Serve warm and enjoy!