Stuffed Red Peppers {Recipe}

J & I discovered this recipe in the July/August issue of My Rouses Everyday magazine and decided to prepare it as a perfect summer supper treat.

Ingredients:

• 2 tablespoons olive oil
• 1/2 red onion, diced
• 1 Hatch chili or jalapeño, seeded and diced
• 3 cloves garlic, minced
• 1 (15.5) ounce can of black beans
• 12 ounces corn kernels, fresh or frozen
• 4 large red peppers, cut in half lengthwise
• 2 tablespoons fresh lime juice
• Salt and black pepper, to taste
• 1/2 cup avocado, diced
• Fresh cilantro leaves, for garnish

Preparation:

• Preheat oven to 400.
• In a large skillet over medium heat, warm olive oil, add the onions and sauté until softened, about 4 minutes. Add jalapeño and garlic and sauté until fragrant, about 1 minute. Add black beans and corn kernels; cook for 5 minutes, until warmed. Add lime juice and season with salt and pepper; stir to mix completely.
• Stuff the mixture into each pepper half. Bake for 30 minutes, or until the peppers have softened.
• Garnish with avocado and cilantro. (Serves 8)

They are so fresh tasting and yummy! It is such a healthy summery treat.

Stuffed Red Peppers, y'all!