Mexican Stuffed Bell Peppers Recipe

• servings: 8 servings
• active time: 20 minutes
• total time: 1 hour 5 minutes

Ingredients

4 large red bell peppers

2 cup cooked mexican rice

1/2 cup frozen corn

10 oz canned black beans, drained

1/2 can fire roasted rotelle, drained

1 tbsp taco seasoning

2 cup Mexican cheese

1-2 avocados

Sour cream

Directions

Preheat the oven to 350 °F. Combine beans, corn, cooked rice, salsa, taco seasoning, 1 cup of cheese.

Cut tops off and seed the bell peppers.

Stuff each pepper with the mixture. Bake for about 45 minutes.

Serve right away while the tops are still covered with melted cheese. Top with avocado, sour cream, and extra cheese.

Nutrition

• Calories: 286 kcal
• Total Fat: 10 g
• Saturated Fat: 5 g
• Cholesterol: 58 mg
• Sodium: 618 mg
• Total Carbohydrate: 26 g
• Dietary Fiber: 5 g
• Total Sugars: 4 g
• Protein: 25 g