Stuffed bell peppers are the perfect veggie-focused dinner in our opinion. You can customize them to include your favorite ingredients, the options for toppings are just about endless, plus they're so darn cute!
Roasted Peppers:
Filling:
1. Preheat the oven to 425 F. Put your peppers face up in a 9x13 in. baking dish and drizzle olive oil over the top of them. Sprinkle with salt and pepper. Bake for 20-25 min, then set aside.
2. Cook your rice using the instructions on the package.
3. In a large skillet, add 2 tbsp of olive oil followed by the onions. Season with salt and cook, stirring often, until the onion is soft (about 5 minutes). Throw in the tomatoes and cook for another 5 minutes.
4. Put in your cilantro, garlic, chili powder, and cumin and stir. Then, remove from the heat and add your rice and lime juice. Stir everything until combined and top with a little fresh pepper.
5. Stuff each pepper with your veggie and rice mixture and top with cheese. Then, bake at 425 F for 12 to 13 minutes. Garnish with cilantro and enjoy!
