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Export 13 ingredients for grocery delivery
Step 1
Cut the bell peppers in half down through the middle of the stem and clean out the insides
Step 2
Drizzle the peppers lightly with olive oil and sprinkle with salt. Use your hands to rub the oil into the peppers
Step 3
Bake the pepper halves on a baking sheet at 425 degrees for 20 minutes
Step 4
While those are baking, cook the rice on the stove top, or in a rice cooker.
Step 5
In a large skillet, add 1 tablespoons of olive oil, the onion, and the garlic. Cook the garlic and onion over medium heat for 7-8 minutes, until the onion is translucent and soft
Step 6
Add the frozen corn and black beans. Stir for 5 minutes, until the corn is thawed
Step 7
In the skillet (if it’s big enough) or transfer to a mixing bowl and add the cooked rice, chili powder, cumin, paprika, salt, cilantro, lime juice, and ½ cup of the monterey jack cheese.
Step 8
Drain any liquid from the bell peppers after the 20 minutes cook time is done, then stuff with the rice mixture and return to the baking sheet
Step 9
Top the peppers with the remaining fresh grated monterey jack cheese
Step 10
Bake the vegetarian stuffed pepper halves at 425 for 15-20 minutes, until the cheese is browned and bubbly
Step 11
Serve topped with fresh squeezed lime, diced avocado, sour cream, or toppings of choice
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