Stuffed Peppers
Love & Lemons
45 min. | 425°
4
X
Ingredients
4 peppers (red, green or yellow)2 green onions, chopped
1 box La Preferida Spanish rice1/4 cup chopped red onion
1 can black beans1 Tbsp. olive oil
1 cup frozen corn1 tsp. kosher salt
1 jalape�o or poblano pepper, chopped1 avocado
1 lime, zested and juicedleftover turkey taco meat (optional)
2 garlic cloves, mincedshredded cheddar
Directions
Cut peppers in half lengthwise, removing seeds and membranes. Place on parchment paper on baking sheet, drizzle with olive oil, sprinkle with salt, and bake for 10 minutes. Tip out any liquid and set aside. Prepare the rice. Combine rice, beans, corn, jalapeno (or poblano) pepper, garlic, onions, olive oil, lime zest and juice, and salt and pepper (and meat if using). Mix together and stuff peppers with filling. Cover with shredded cheese and bake for 15 minutes, broiling for last couple of minutes to brown nicely. Serve with avocado slices atop.