Vegetarian Stuffed Peppers

Ingredients

• 1 tbl. salt plus 1 tsp., divided
• 4 large bell peppers, green, red, orange or yellow, seeds, membranes, and tops removed
• 1 tbl. olive oil
• 1/2 cu. onion, chopped
• 2 cu. brown rice, cooked
• 1 can black beans, rinsed and drained
• 3 small tomatoes, chopped
• 1 cu. corn kernels
• 2 tsp. chili powder
• 1/2 tsp. ground cumin
• 3/4 cu. shredded Mexican blend cheese
• 1 can olives, chopped
• 4 fresh basil leaves, thinly sliced
• 3 cloves garlic, minced
• 1/2 tsp. black pepper
• 3/4 cu. spaghetti sauce
• 1/2 cu. water

Steps

1. Preheat the oven to 350F.
2. Bring a large pot of salted water (1 tbl. salt) to a boil.
3. Cook bell peppers in the boiling water until slightly softened, 3 to 4 minutes. Drain.
4. Heat the olive oil over medium heat. Add onion to the oil, and stir until softened and transparent, about 5 to 10 minutes.
5. Mix together rice, black beans, tomatoes, onion, cheese, and olives. Gently fold in chili powder, cumin, garlic, black pepper, and spaghetti sauce.
6. Spoon the mixture into the bell peppers, and arrange them in a greased 9x9 baking dish.
7. Bake for about 30 minutes.