Veggie Stuffed Peppers

Ingredients:

• 2 Tablespoons olive oil
• 4 red bell peppers, halved with seeds removed
• 1 jalapeno pepper, finely chopped
• 1 yellow onion, chopped
• 2 Tablespoons tomato paste
• 4 garlic cloves, minced
• 2 teaspoons cumin
• 2 teaspoons chili powder
• 3/4 teaspoon salt
• Black pepper to taste
• 1 1/2 cups black beans, drained and rinsed
• 1 1/2 cups brown rice
• 1 cup corn, frozen
• 2 Tablespoons lime juice
• 1 cup pepper jack cheese, shredded
• 1 teaspoon lime zest
• 1/2 cilantro, chopped
• For serving: salsa and avocado (optional)

Instructions:

1. Preheat the oven to 450 F, line a baking sheet with parchment paper.
2. Add the peppers onto the baking sheet with the cut side up. Drizzle with the olive oil and sprinkle with the salt and pepper, bake for 10 minutes. Set aside while you prepare the filling.
3. Cook the brown rice according to the package.
4. Heat some olive oil in a large skillet over medium heat and add in the onions, jalapenos, and garlic. Cook for 5 minutes, stirring occasionally until it becomes soft. Next, add in the tomato paste, chili powder, salt, cumin, and pepper, cook for about 3 minutes.
5. Remove it from the heat and stir in the brown rice, corn, black beans, lime juice and zest.
6. Fill the peppers with this mixture and top with cheese. Place the stuffed peppers in a baking dish and broil for a few minutes until the cheese is browned.
7. Serve and enjoy!