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Mexican Stuffed Peppers

Yields3 Servings

 3 bell peppers
 1 package Banza Chickpea Rice (or 8 oz regular rice), cooked according to package directions
 1 small yellow onion, diced
 3 garlic cloves, minced
  cup salsa
 1 can black beans (15 oz)
 juice of one lime
 ½ cup cilantro, chopped
 3 tbsp avocado oil
 2 tsp chili powder
 1 tsp cumin
 salt & pepper to taste
 optional: cheese, sour cream, sliced avocado and more cilantro to top

Preheat oven to 400 degrees.


Cut peppers in half, and remove seeds and membranes. Lightly coat with 1 tbsp avocado oil, place in a Pyrex dish and bake for 20-25 minutes, until tender.


While peppers are baking, cook Banza or regular rice according to package directions.


In a large sauté pan or dutch oven, add 2 tbsp avocado oil and onions over medium-high heat. Cook for 4-5 minutes, until golden. Add garlic, and cook for another 2 minutes.


Add cooked rice, salsa, black beans, lime juice, cilantro, chili powder, cumin, salt and pepper. Mix to combine well, and cook for 3-4 minutes.


When peppers are finished baking, stuff with taco mixture, and top with cheese if using (optional)

Bake for another 5 minutes.


Serve with toppings of your choice.


Nutrition Facts

Servings 3