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Dairy
Easy
4 Servings
Allergens 
No Allergens specified
1 Hour
Diets
No Diets specified
Submitted by Mary Hawkes
This grain and veggie dish pops with flavors of the southwest, capturing rice, beans, corn, spinach, and Mexican spices in colorful peppers.
2 large red, yellow or orange bell peppers
1 tablespoon vegetable oil
1/2 cup diced onions
1/2 teaspoon minced garlic
1 and 1/4 cups salsa or picante sauce, divided use (heat of your choice)
1 cup chopped fresh baby spinach leaves
2/3 cup corn kernels (fresh or frozen)
3/4 teaspoon ground cumin
1/2 teaspoon dried Mexican oregano
1 cup cooked brown or white rice (or grain of your choice)
3/4 cup canned black beans, well rinsed and drained
1-1/4 cups diced or shredded Cheddar cheese, divided use
2 tablespoons chopped fresh cilantro
3 to 4 tablespoons roasted, salted pepitas (shelled pumpkin seeds)
Cilantro
Preheat oven to 425˚F. Cut the bell peppers in half lengthwise. Remove stems and seeds. Place halves, cut sides down, on a baking sheet. Roast 10 to 12 minutes or until just starting to get tender.
Heat a medium skillet over medium heat. Add oil and swirl to coat. Add onions. Sauté for 3 minutes. Add garlic; stirring, sauté 1 minute. Add 1 cup salsa, spinach, corn, cumin and oregano. Bring to a simmer; stir in rice and beans. Cook 5 minutes. Remove from heat. Gently stir in 1 cup cheese and cilantro.
Lower oven to 400˚F. Evenly stuff peppers with mixture; place peppers in medium baking dish (10-inch square works well). Spread tops with remaining salsa. Place 3 tablespoons water in bottom of pan. Cover tightly with foil. Bake 20 minutes or until very hot. Top with remaining cheese. Return to oven, uncovered, and bake for 3 minutes or until cheese melts. Garnish tops with pepitas and cilantro, if desired.
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