A super tasty Mexican-style stuffed peppers made of a combination of brown rice, black beans, corn kernels and other different veggies. These stuffed peppers are topped with cilantro leaves, avocado slices and lime juice for a perfect match! Super easy to make and so delicious!
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Preheat oven to 400F/205C. Lightly grease 2 baking pans with oil.
Slice peppers in half and remove the seeds. Check to make sure all the pepper halves fit into your baking pans. Set aside.
Heat olive oil in a sauté pan over medium heat. Add onions and cook for 1 to 2 minutes. Add diced tomatoes and a generous pinch of salt and cook for 2 minutes.
Mix in corn and zucchini and cook for another 2 minutes. Stir in beans, rice, chili powder, and cumin. Turn off heat.
Stuff each half of a pepper with rice mixture. Place them in the prepared baking pans.
Cover each pan with foil and bake for 25 minutes.
Uncover foil, and let peppers cool for a few minutes before serving. Top peppers with cilantro, avocado slices, and a squeeze of lime juice, if you like.
By VeggieSouls
