Ingredients
Equipment
Method
Stepwise Method:
- Start by preheating your oven to 375°F (190°C). While the oven is heating, wash the red bell peppers and slice them in half lengthwise. Remove the seeds and membranes, then set them aside in a baking dish.
- In a large skillet, heat 2 tablespoons of extra-virgin olive oil over medium heat. Once hot, add the chopped onion and jalapeño. Sauté for about 5 minutes or until the onion becomes translucent. Stir in the garlic and cook for an additional minute, until fragrant.
- Next, add the tomato paste, chili powder, ground cumin, sea salt, and a sprinkle of freshly ground black pepper. Stir everything together and cook for about 2 minutes, allowing the spices to bloom.
- In a mixing bowl, combine the sautéed mixture with the cooked brown rice, black beans, corn, lime juice, lime zest, and half of the shredded pepper jack cheese. Mix until everything is well incorporated.
- Generously fill each pepper half with the rice and bean mixture, pressing down slightly to pack the filling. Top each stuffed pepper with the remaining pepper jack cheese.
- Drizzle a little olive oil over the stuffed peppers and sprinkle with additional sea salt, if desired. Cover the baking dish with foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbly.
- Once out of the oven, let the peppers cool for a few minutes. Garnish with fresh cilantro and serve with lime wedges, salsa, and avocado or guacamole on the side for a delicious finish.
Notes
- Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 4 days.
- To reheat, place them in the microwave or warm them in the oven covered with foil.
- Feel free to customize the filling with your favorite vegetables or grains.