Veggie Stuffed Peppers

Ingredients:

• 1-2 Tablespoons olive oil for drizzling
• 4 red bell peppers
• 1 avocado, sliced
• 1/2 lime

For Filling:

• 2 cloves garlic, minced
• 2 jalapenos, diced
• 2 scallions, chopped
• 1 Tablespoon olive oil
• 1 teaspoon lime zest
• 1 1/2 Tablespoons lime juice
• 1 teaspoon cayenne pepper
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon salt
• 3 cups cooked white rice
• 1/2 cup cilantro, chopped
• 1 1/2 cups black beans, drained and rinsed
• 1 1/2 cups corn

Instructions:

1. Preheat the oven to 450 F and line a baking sheet with parchment paper.
2. Take the red peppers and slice them in half lengthwise, remove the seeds and place on the baking sheet, cut side up. Drizzle them with olive oil, salt, and pepper then bake for 10 minutes. After they are done baking, tip out and discard the liquid that forms in the peppers.
3. In a large bowl, mix together the olive oil, garlic, jalapeno, scallions, lime zest, lime juice, coriander, cumin, cayenne, salt, and cilantro. Fold in the black beans, rice, and corn.
4. Scoop the filling into the pepper halves. Serve with the avocado slices, lime wedges, and extra jalapenos if desired.