There are many different kinds of peppers such as jalapeño, poblano, habanero, chili, and sweet. The most commonly known sweet pepper is the bell pepper. They can also come in a variety of colors from green, red, yellow or orange. The bell pepper got its name because of its shape and how it resembles a bell. Peppers are known as a vegetable, but are technically classified as a fruit. They are a great ingredient to add onto a variety of dishes from soups, stews, stir-fries, sandwiches, salads and salsa to name a few.
- Vitamin C: to support the health of your immune system
- Vitamin A: to support your eye health
- Vitamin K: to support your bones and health of the blood
A great way to eat corn as the star ingredient of a salsa!
Mexican-Style Veggie Stuffed Peppers Recipe:
Ingredients:
- 6 medium bell peppers
- 2 cups of cooked yellow rice
- 1 16oz can of black beans
- 2 cloves of garlic
- A bunch of cilantro
- 4 tablespoons of olive oil
- 1 10 oz container of cherry or grape tomatoes, chopped
- 1 16 oz can of corn
- 1 packet of low-sodium taco seasoning
- Shredded cheese of your choice (I like pepperjack)
Directions:
- Preheat oven to 400 degrees F
- Cut the tops off of the bell peppers and remove the seeds and white flesh
- Cook a small box of yellow rice according to their instructions
- Rinse and drain the black beans
- Let the beans simmer on low with 1 tablespoon of olive oil, garlic and a handful of cilantro for 15-20 minutes
- In a skillet sauté the tomatoes and corn in 1 tablespoon of olive oil, until soft
- In a large saucepan, combine the rice, black beans, tomatoes, corn with 2 tablespoons of olive oil and season with the taco seasoning for 10-15 minutes
- Drain water from the pan
- Divide the filling evenly and stuff the peppers
- Bake for 25-30 minutes
- Sprinkle on the shredded cheese (optional)
