Spice up your week with these easy, healthy Stuffed Tri-Color Peppers filled with rice and beans.
Ingredients
- 1 cup rice, cooked
- ½ cup black beans, canned, washed drained
- ½ cup corn, frozen
- ½ cup tomato sauce ( tomato- basil flavor)
- 1 tsp oregano
- 1 tsp black pepper
- 1 tsp curry powder
- ½ cup Mexican style cheese, shredded
- 1 tsp olive oil
Directions
- Cut the top off the peppers, remove the seeds, coat with oil and grill for about 10 minutes till they are soft.
- Add some oil to a pan and saute the corn till it thaws. Then add tomato sauce, black beans, oregano, curry powder, black pepper and heat through. Add rice and mix well.
- Stuff the peppers with the rice and vegetable mixture. Top with cheese and bake at 350F for 10 minutes.