1 cup GMG Original Tortilla Strips crushed into small bits for topping
6 Bell Peppers tops cut off and seeds and ribs removed
1 cup Brown Rice
1 cup Vegetable Broth
1 15 oz Can Black Beans drained and rinsed
1 cup Frozen Sweet Corn
2 cups Cheddar Cheese, divided shredded
2 tsp Taco Seasoning
1 small Jalapeño seeds and ribs removed and diced
Cilantro for garnish
INSTRUCTIONS
Preheat oven to 400 degrees. Coat a 13×9 inch baking dish lightly with cooking spray and set aside.
Remove tops and cores from bell peppers. Rinse out and make sure seeds are removed.
Cook brown rice according to instructions. I like to use vegetable broth instead of water as it gives the rice more flavor.
When rice is done cooking, fluff it with a fork and add it to a large bowl. Add black beans and sweet corn to the rice.
Next, add GMG Medium Salsa, cheddar cheese, taco seasoning and jalapeño to bowl and stir to combine.
Fill each bell pepper with about a cup of the rice mixture.
Place the bell peppers into the prepared baking dish and cover with foil.
Bake on center rack in oven at 400 degrees for 30 minutes.
After 30 minutes, remove from oven and take the tin foil off. Sprinkle the tops of the bell peppers with a tablespoon of crushed GMG® Original Tortilla Strips and a sprinkle with cheddar cheese.
Place the bell peppers back in the oven and bake for an additional 10 minutes or until cheese is melted.
Serve bell peppers warm with a side of GMG® Medium Salsa and GMG® Original Tortilla Strips. Garnish with cilantro or jalapeño if desired.
