Vegetarian Stuffed Peppers

Ingrédients

• 4 bell peppers (red, green, orange or yellow)
• 2 tablespoons olive oil, divided
• 1 small yellow onion, diced
• 1 cup cooked white or brown rice
• 1 can black beans, drained and rinsed
• 1/2 cup frozen corn
• 1 14 ounce can diced fire roasted tomatoes
• juice of 1 lime
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1 cup mozzarella cheese, grated
• fresh cilantro, chopped

Préparation

1. 1

   Preheat oven to 400°F.

2. 2

   Cut the peppers in half, remove the ribs and seeds and place in a 9x13 inch baking dish. Use 1 tablespoon of the oil to rub all over the peppers.

3. 3

   Heat the remaining oil in a large sauté pan over medium heat and sauté the onions for 3 minutes.

4. 4

   Add the cooked rice, beans, corn, tomatoes, lime juice, cumin, paprika and salt and stir together to combine. Cook the mixture for 5 minutes or until liquid evaporates. Add 1/2 cup grated cheese.

5. 5

   Divide the mixture between the pepper halves and top with remaining cheese.

6. 6

   Cover the dish with foil and bake for 30 minutes. Uncover for an additional 10 minutes or until peppers are fork tender and cheese is melted.