Tex Mex Stuffed Peppers
Stuffed Peppers
Equipment
Ingredients
- 4 cups cooked rice
- 3-6 Tricolored Peppers
- 1 can black beans, rinsed
- 1 cup frozen roasted corn, thawed
- 8 oz tomato sauce
- 2 tbsp taco seasoning
- ½ cup salsa
- 1 tsp granulated garlic
- 1 tsp onion powder
Instructions
- Make rice, I usually have some in my freezer. You can make your own and use of couple of the microwave rice, depending on how much time you have. Preheat oven to 350 degrees F.
- In a large bowl, combine all the ingredients except the salsa. Combine well.
- Cut the top off each pepper and save for garnish, clean out the seeds and inner membrane. Stuff the peppers with the rice mixture and arrange in baking dish. Top with a spoonful of salsa or more.
- Cover with lid or tin foil and bake for 20-25 minutes until the peppers are tender and the filling is hot. Serve with a salad or more cooked vegetables.
- **If you are following the Starch Solution you can add a bag of cauliflower rice to the rice mixture for a 50/50 plate
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