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Jen Paleracio
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Ingredients
  

  • 3 large green bell peppers, halved and deseeded
  • 3 cups cooked brown rice
  • 3 garlic cloves, minced
  • 3 tablespoons olive oil
  • 1 small red onion, finely chopped
  • 1 15 oz canned black beans, rinsed and drained
  • 1 yellow squash, small diced
  • 1 medium carrot, small diced
  • 1 teaspoon smoked paprika
  • 1 teaspoon oregano
  • 2 teaspoons chili powder
  • 2 tablespoons tomato paste
  • Juice of one lime
  • a handful cilantro, chopped
  • salt and pepper to taste

Instructions
 

  • Heat the oven to 375 degrees, and line a baking pan with foil or parchment paper. Arrange the bell peppers skin side up, rub with oil, and bake for 5 minutes or until slightly soft (do not cook all the way through). Set aside
  • Heat a pan with oil, saute garlic and onion, add yellow squash, carrots, and seasonings: oregano, smoked paprika, chili powder, salt, and pepper, stir to mix, cook until the veggies are tender. 
  • Add the tomato paste, rice, and beans, and lime juice, stir to combine well. Cook until the rice is well heated. Add the red onions and cilantro at the end of cooking, stir to mix, and remove from the heat. 
  • Stuff each bell pepper with the rice and beans mixture, place them back in the oven, and bake for 5 minutes or until well heated. Garnish with more cilantro, and serve immediately. 

Notes