vegetarian | gluten free | soy free | nut free | egg free

30 minutes or less

What You’ll Need:

½ c uncooked brown rice

4 green peppers, halved & seeded

Parchment paper

For the taco seasoning:

1 Tbsp cumin

1 Tbsp chili powder

1 Tbsp garlic powder

1 tsp onion powder

1 tsp sea salt

¼ tsp black pepper

OPTIONAL: ½ tsp cayenne pepper

For the filling:

3 ears corn, kernels cut from cob

½ bunch fresh cilantro, chopped

½ purple onion, minced

1 tomato, chopped

1 can kidney beans, drained & rinsed

2 ½ tsp prepared taco seasoning

4oz cheddar cheese, shredded (about ¾ c)

Combine rice with 1 ½ c lightly salted water. Cook according to package instructions, on the stovetop, or in a rice cooker.

Preheat oven to 400*

While rice cooks, combine taco seasoning in a small jar. Shake to mix. *This will make more than you need for this recipe. You’ll want to have it on hand in your spice cabinet!

Then, mix all filling ingredients in a large bowl. Add cooked rice & toss it all with prepared taco seasoning.

Line up prepared peppers on a baking sheet lined with parchment paper. Generously stuff each pepper half & pop into the oven for 17 minutes. You will probably have leftover stuffing. You should be totally ok with that! Enjoy it on the side, or save for a light lunch mid week.

You’ll know they’re done when they smell fab & look even more fab.

Load up your plate with these stuffed beauties & share with a friend!

Serves 2.