Tex-Mex Stuffed Peppers

Ingredients

• 4 whole Bell Pepper
• 1 cup Jasmine Rice
• 1 can (15 oz) Black Beans
• 1 cup Frozen Corn Kernels
• 1 tbsp Chili Powder
• 1 tsp Ground Cumin
• ½ tsp Smoked Paprika
• 1 whole Avocado
• 1 whole Lime
• ¼ cup Fresh Cilantro
• ½ cup Salsa
• 1 tbsp Olive Oil

Instructions

1. Preheat oven to 375°F. Cook rice according to package directions.
2. Combine cooked rice, black beans, corn, chili powder, cumin, smoked paprika, and half the salsa. Season with salt to taste.
3. Brush peppers with olive oil. Fill each pepper with the rice-bean mixture. Place upright in a baking dish.
4. Cover with foil. Bake 20 minutes. Remove foil and bake 5 more minutes.
5. Mash avocado with lime juice for the crema. Serve peppers topped with avocado crema, remaining salsa, and cilantro.