I have always been a fan of healthy food. So for this week I will be posting my healthy recipes. Especially when summer is right around the corner and I know we are all beach body ready. I was recently at the store and they had bell peppers for $0.49 each. I knew that this will be a great chance to make some meatless stuffed bell peppers. Plus I had a can of beans that I have been eager to use, so why not for this occasion. This stuffed bell peppers recipe is really delicious! It incorporates protein, starch, and veggies all in one package.


6-8 green bell peppers
2 cups cooked brown rice
1 onion, chopped
2 cloves garlic, chopped
1 bag of sweet corn
1 small can of tomatoes
1 can of black beans
1 tbsp. extra virgin olive oil
1 tsp. garlic powder
1 tsp. cumin
salt and pepper
1 cup cheddar fat free shredded cheese
Preheat oven to 350 degrees. Cut out stem ends of bell peppers. Discard seeds and membranes. Heat oil in a skillet, then add onions and garlic. Saute for a few minutes, then add rice, beans, and corns. Add all spices and cook until heated through.  Remove from heat and add a can of tomatoes. Place in a casserole dish and fill each with rice mixture. Bake for 20 minutes. Remove from oven and add cheese on top and cook for another 5 minutes, or until cheese is melted.


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