3 cups cooked brown rice
1 (15oz) can black beans, drained and rinsed
1 (16oz) jar salsa
4 bell peppers, sliced in half (remove stems and seeds)
1/4 cup chopped cilantro (optional, but I am a bit obsessed with cilantro these days, so do it!)
Sliced avocado (for the side, optional but healthy, healthy, healthy)
Vegan cheese to top it (optional)
Preheat oven to 350
In large bowl, mix rice, beans, and salsa. Stuff mixture into pepper halves and place in a baking dish. Top with optional vegan cheese. Cover with aluminum foil and cook until tender. 30-40 minutes.
I plan to put these all on a bed of spinach. The leftover mixture I will use it tomorrow to stuff in whole wheat tortilla. Yummo!
2 thoughts on “Easy, Healthy Stuffed Peppers”
They look great Kerrie, welcome back!!!
Thanks! It’s not fancy but they are healthy! (And edible. Ha!)