The Pioneer Woman Tasty Kitchen
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Mexican Stuffed Peppers

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Level: Easy

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Description

Easy Mexican Stuffed Peppers with taco spices, beans, corn, rice and salsa are a family favorite! Serve this simple but satisfying vegetarian dish with extra avocado slices and a splash of lime!

Ingredients

  • 1-½ cup Rice, Cooked
  • 1 cup Black Beans, Cooked
  • 1 cup Corn, Canned Or Frozen (drain If Canned And Thaw If Frozen)
  • ½ cups Salsa (I Used One That Is Chunky With Green Chili's)
  • 1 Tablespoon Fresh Cilantro, Chopped
  • 1 teaspoon Cumin
  • Salt To Taste
  • 4  Bell Peppers (Red, Orange, Yellow)

Preparation

Preheat oven to 350ºF. Prepare a baking dish by spraying it with cooking spray.

In a large bowl, add cooked rice, beans, (thawed) corn, salsa, cilantro, cumin and salt. Mix together and set aside.

Prepare bell peppers. Slice off tops or pull out green tops of the peppers. Slice in half vertically and remove and discard seeds. Lay each pepper in prepared baking dish open side up.

Stuff each pepper with the rice mixture. Cover and bake for 30 minutes.

When peppers are finished baking, top with fresh avocado, lime juice, fresh cilantro, radish slices, jalapenos and extra salsa right before serving.

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