A hollowed out bell pepper makes the perfect bowl for a healthy dinner.
Karen Mangum shares a delicious way to make stuffed bell peppers.
Black Bean Stuffed Bell Peppers
4 bell peppers (red, yellow, green or orange)
1 Tbsp canola oil
1 cup diced onion
3 cloves garlic minced
1 (15-ounce) can S&W black beans, drained and rinsed
1 (10-ounce) can diced tomatoes and green chilies
2 Tbsp Sriracha sauce
1 Tbsp smoked paprika
2 tsp ground cumin
1 cup fresh or frozen corn
1/2 cup sliced black olives
1/4 cup chopped fresh cilantro
Salt and freshly ground pepper to taste
4 ounces shredded Monterey Jack cheese
1 medium avocado, peeled and mashed
1/2 cup light sour cream
Preheat oven to 350 degrees.
Remove tops from peppers and scrape out membranes and seeds. Set aside.
Heat oil in a large skillet placed over medium-high heat. Add onion and garlic and cook, about 3-4 minutes or until onion is soft and translucent.
Add beans, tomatoes, Sriracha sauce, paprika and cumin. Reduce heat to low and simmer until most of liquid has evaporated, about 20 minutes. Add corn, olives and cilantro; cook another 5 minutes. Season with salt and pepper, as desired.
Evenly fill the four prepared peppers with the black bean mixture and set inside a baking dish. Top each pepper with a 2 Tbsp of cheese.
Bake in preheated oven for 30-40 minutes until peppers have softened and cheese is melted.
Serve with mashed avocado and sour cream.
Find more recipes from Karen on her website, www.insidekarenskitchen.com.