Liza Callis from Whole Foods shares a recipe that's healthy and can be a great portable lunch or an easy dinner side dish.
Lisa says you can do the recipe in jalapenos for a holiday party friendly appetizer as well.
The recipe for Southwestern Stuffed Peppers, which serves four, is as follows:
2 red, 2 green bell peppers, tops removed, cored, seeded
2/3 cup canned/strained corn
1/3 medium red onion, minced
1 red bell pepper, seeded and diced
2 teaspoons chili powder
1/3 teaspoon ground cumin
1 cup brown rice *note this is already cooked so measuring larger portion
2/3 can black beans, drained and rinsed
1/2 juice of fresh lime
Cilantro for garnish
-Preheat the oven to 400°F. Place cored peppers and their tops on a large rimmed baking sheet. On the same baking sheet, in a separate area, spread corn in a single layer. Roast for about 20 minutes or until the peppers are soft and corn is slightly browned. Set aside to cool.
-In a large skillet over medium-high heat, cook onion, diced bell peppers until golden brown, about 2. Add water, as needed, to prevent burning. Add chili powder, cumin. Continue cooking until aromatic, about 30 seconds. Saute in cooked brown rice. Add roasted corn and black beans. Cook just until beans are warmed through, about 2 minutes. Stir in lime zest and juice. Let mixture cool slightly.
-Spoon the stuffing equally among peppers (about 2/3 cup filling per pepper) and place them in a baking dish. Bake for 5 to 10 minutes, until they are hot throughout. Garnish with cilantro and serve.