Stuffed Peppers with Avocado Crema

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Servings:

• Recipe serving size: 2 Pepper Halves
• Number of servings: Adjust Reset

Ingredients:

• For the Stuffed Peppers:

• 1 Tbsp. avocado oil
• 1/2 cup yellow onion, chopped
• 2 cloves garlic, minced
• 1 1/2 Tbsp. chili powder
• 1 tsp. ground cumin
• 2 Tbsp. tomato paste
• 1 (10 oz.) can diced chili-style tomatoes
• 1 cup parboiled brown rice, rinsed
• 2 1/2 cups low-sodium vegetable broth
• 1 (15 oz.) can low-sodium black beans, drained and rinsed
• 3/4 cup frozen sweet corn
• 1 cup shredded cheddar or pepper jack cheese, divided
• 1/4 tsp. salt
• 1/4 cup fresh cilantro, roughly chopped (for garnish)

• For the Avocado Crema:

• 2 ripe, fresh avocado, halved, pitted, peeled, and diced
• 1/3 cup plain non-fat Greek yogurt
• 1/3 cup water
• 1/4 cup cilantro
• 1 lime, juiced
• 1 clove garlic
• 1/4 tsp. salt

Instructions:

1. Make the Peppers:

2. Preheat the oven to 400 degrees Fahrenheit.
3. Halve the bell peppers and scoop out the seeds. Spray with cooking oil and arrange on a rimmed baking sheet and bake for 10 minutes.
4. While the peppers bake, start on the filling. In a deep skillet, add the avocado oil and onion. Cook over medium-high heat for 3-4 minutes or until the onion is translucent.
5. Add the garlic, chili powder, cumin, and tomato paste. Cook for 1 minute.
6. Add the tomatoes, rice, and broth. Cover and simmer for 15-18 minutes or until the rice is cooked.
7. Stir in the black beans, corn, and ½ cup of the cheese and cook another 1-2 minutes to melt the cheese. Season with salt.
8. Divide the filling between the pepper halves. Sprinkle with the remaining ½ cup shredded cheese.
9. Bake for 10-15 minutes or until the peppers are tender and the cheese has browned

1. Make the Crema:

2. Add the avocado, yogurt, water, garlic, salt, and lime juice to a small blender or food processor and puree until smooth. Add more water, a tablespoon at a time, if needed to thin.
3. Drizzle avocado crema over top of cooked peppers. Garnish with chopped cilantro and serve.

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