Tex-Mex Stuffed Peppers

Ingredients

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

1. 1Preheat oven to 400°F. Bring a large pot of salted water to a boil. Cook rice according to package directions (about 15-18 minutes) in a separate pot; set aside.
2. 2While rice cooks, blanch the hollowed-out bell peppers in the boiling water for 4-5 minutes to pre-soften them. Remove and drain upside down on paper towels.
3. 3In a bowl, combine cooked rice, black beans, corn, chili powder, cumin, smoked paprika, half the salsa, and 1/2 tsp salt. Mix well and taste, adjusting seasoning as needed.
4. 4Brush the outside of the blanched peppers with olive oil and season lightly with salt. Fill each pepper generously with the rice-bean mixture, packing it down gently. Place upright in a baking dish with a splash of water in the bottom.
5. 5Cover the dish tightly with foil and bake for 30 minutes. Remove foil and bake an additional 10-15 minutes, until peppers are tender and filling is lightly golden on top.
6. 6While peppers finish baking, mash the avocado with lime juice and a pinch of salt until mostly smooth but still slightly chunky for the crema.
7. 7Serve the stuffed peppers warm, topped with a spoonful of avocado crema, the remaining salsa, and chopped cilantro.