Stuffed Peppers


1 medium onion, chopped fine

1 large portabello mushroom, diced

1 jalapeƱo pepper, minced (or more to taste)

1 16-ounce can black beans, drained and rinsed well

1 1/2 cups fresh corn (from 2 corn cobs)

1 15-ounce can can fire-roasted tomatoes

1 medium fresh tomato, diced

1 teaspoon smoked paprika

1 1/2 teaspoon chili powder (or more, to taste)

1 teaspoon salt

1/2 cup dry basmati rice, cooked according to package direction

5 red, orange, or yellow bell peppers

1 avocado, diced

fresh basil and sliced fresh cherry tomatoes for garnish


Heat a large non-stick skillet or saucepan. Add the onion and cook, stirring often until it softens, about 4 minutes. (Add a splash of water as necessary to prevent sticking.) Add the mushrooms and jalapeno and continue to cook until mushrooms soften.

Add black beans, corn, tomatoes (canned and fresh), rice, and seasonings. Cook for a few more minutes to allow most of the tomato liquid to cook off.

Preheat oven to 400F.

While the chili is cooking, prepare the peppers by cutting them in half through the stem end, removing the seeds and membranes, and rinsing the insides to make sure all the seeds are out. Check to see if they will stand upright, and if not, peel a strip off of the back side. Oil a baking dish big enough for the peppers (or line it with parchment paper). Fill each pepper half with the chili and place it in the baking dish. Bake until peppers are tender, about 25 minutes.

Sprinkle each pepper with avocado, fresh basil, a few slices of cherry tomatoes and serve hot.