How can you not love this spicy spin on classic stuffed bell peppers? It’s lower in saturated fat and higher in fiber as compared to most Mexican dishes. No cheese needed! Get that anti inflammatory monounsaturated fat by topping these bad boys off with a little avocado. Using bell peppers instead of tortillas as a vehicle for the brown rice, beans, and chicken sausage, we are also decreasing to total carbs and bumping up our veggie intake. Woop woop! This dish is also convenient enough to throw together at the last minute any night of the week! We LOVE that.
STUFFED MEXICAN PEPPERS
PREP TIME: 20 mins
COOK TIME: 15 mins
2 C brown rice (or one bag of frozen rice reheated for convenience sake!)
½ C medium salsa
½ C sweet corn
½ C black beans
2 habanero and green chile chicken sausages
4 bell peppers
avocado and cilantro for topping
Preheat your oven to 350 degrees.
Cook your rice and sausage.
Slice tops off bell peppers and remove seeds.
Add rice, salsa, corn, beans, and sliced sausage together and mix.
Divide mixture evenly between bell peppers.
Heat in oven for 15-20 minutes depending how soft you like your bell peppers
Remove from oven, and top with cilantro and avocado as desired.