Saturday, January 28, 2012

taco style stuffed bell peppers

4 medium sweet bell peppers- choose any colors that you like!
1 Tbs sea salt
2 C cooked brown rice
2 Tbs olive oil
1 C sauteed broccoli 
1 C cauliflower 
2 carrots chopped 
1/4 C cilantro
3 garlic cloves, minced
1 14oz can black beans, drained and rinsed
1 cup frozen corn kernels
red onion, sliced
1 packet taco seasoning black pepper your heart out
1/2 C Mexican blend cheese 
3/4 C medium salsa
tortilla chips, add as many as you want!

Preheat oven to 350. Prepare peppers by washing, slicing tops off, and removing insides. Bring 4 quarts of water to a boil and add 1 tablespoon salt. Boil whole peppers for about 3-4 minutes, until they begin to soften. Remove from water with tongs and place on paper towels to drain.

In a large bowl, mix 2 cups cooked brown rice, a rinsed and drained can of black beans, 3/4 cup medium salsa, and 1 packet taco seasoning. I like to use taco seasoning packets from Trader Joe’s because they don’t contain 57 tablespoons of MSG and the ingredient list is short. Add 1 cup of corn, sauteed broccoli, carrots, red onion, garlic, cilantro, and cauliflower. Mexican cheese blend is optional.
Stir to combine well and give it a taste.  Then evenly divide mixture between peppers. Top peppers with cheese if you like!

Bake at 350 for about 30 minutes. Serve with tortilla chips and desired toppings (sour cream, avocado, cheese, vegan queso etc... you get the idea!)



  1. Sounds delicious ! Plan to try soon:)

  2. ummmm it looks yummy!!! i'm a total fan of mexican food, so thanks for all these recipes inspired in mexican food, have to try all of them!