Tex Mex Stuffed Peppers

I have been wanting to make this one for a while. I finally had enough peppers! I love the taste of fresh veggies and using as little oil as possible. It is a great change from my daily salad. This recipe does not have too much garlic because you don’t want to breathe that into your mask on a work day! Let me know what you think by leaving a comment below or on my Instagram. Link to my Facebook group is on the website too.

Ingredients – Serves 2 people

Bell Pepper and Filling

• 2 bell peppers (Any pepper of your choice Red, Yellow, Orange, and Green. I find the yellow and orange on the sweeter side that balance the spicy mixture. )
• 1 cup of cooked rice
• 1/2 can of black beans
• 1 small red onion
• 2 small red tomatoes
• 1/4 cup of chopped mushrooms
• 1/4 cup of frozen broccoli
• 1/4 cup of frozen corn
• 1 tablespoon of oil
• 1 teaspoon of taco seasoning
• 1 teaspoon of sugar
• 1/2 teaspoon of chipotle chili seasoning
• 1/4 teaspoon of adobo seasoning
• 1/4 teaspoon of garlic
• 1/4 teaspoon of onion powder
• 1/8 teaspoon of crushed cumin
• Pinch of cinnamon
• Pinch of nutmeg
• Pinch of cocoa powder
• Salt to taste ( I add 1/8 teaspoon of kosher salt)
• Option: Cilantro for garnish
• Option: Mexican blended cheese

Sour Cream Sauce

• 1/2 cup of sour cream
• 3 tablespoons or 5 packets of TB sauce (mild, hot, or fire)
• 1/4 lime

Preparation 10 minutes Stove Top & 30 minutes Oven

• Mix all the spices and set aside.
• Cut peppers lengthwise and remove the inside ribbing. Set aside.
• Put the pan on medium heat and add the oil. Add onion, black bean, corn, tomato, broccoli, and mushroom.
• Then add all of the spices and mix
• Let simmer until water gets drawn out of the mixture. For me it was 10 minutes. May take ~7 minutes at sea level.
• Then add the rice and make sure it is mixed together. Turn off stove and start to let cool to handle.
• In a deep pan (deep enough that the peppers can have a water bath) place the peppers. The peppers should have 1 inch of water for the water bath. This will help cook them and not to make them soggy.
• Fill the peppers with the mixture and sprinkle cheese. Then place in oven at 325 F (sea level) and 350 F at high altitude for 25-30 minutes
• For the Sour Cream Sauce – mix all ingredients till smooth and dollop on pepper when ready to eat. Garnish with cilantro right after.