Ingredients
- 2.5 cups vegetable broth
- 1.5 cups white rice, uncooked
- 1 (14 ounce) can diced tomatoes, with liquid
- 1 (4 ounce) can diced green chilies
- 1 medium onion, finely diced
- 1 bell pepper, diced (red or green)
- 3 tablespoons taco seasoning (See notes for homemade option)
- 1/3 cup chopped cilantro
- 1 cup corn (canned or frozen)
- 1 (14 ounce) can black beans, drained and rinsed
- 3 large red bell peppers, cut in half lengthwise and seeds removed
- 1 cup shredded pepper jack or shredded mozzarella (vegan, or your preference)
- Cilantro and avocado for garnish
Instructions
- Add broth, rice, diced tomatoes, diced green chilies, diced pepper, diced onion, and taco seasoning to a large skillet over medium-high heat. Stir to combine and bring to a simmer
- Once simmering, reduce the heat to low and cover. Cook for 20-25 minutes, or until rice is fully cooked. Preheat the oven to 400 degrees F.
- Once the rice is cooked, stir in the cilantro, corn and beans. With a large spoon, scoop the rice mixture into the halved bell peppers. Use the back of the spoon to pack as much as you can into each pepper
- When each half is filled, place into a large baking dish. Continue doing this until all 6 halves are filled and arranged in your baking dish. Top with shredded cheese
- Cover the baking dish with foil and bake for 30 minutes. After the 30 minutes, remove the foil and bake an additional 10-15 minutes, until cheese is bubbly.
- Top with the optional garnishes and serve
Notes
Homemade taco seasoning option: (Recipe link here)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon onion powder
- ¼ teaspoon cayenne
- ¼ teaspoon oregano