Brought to you by the lovely things you’ll find at an Arizona farmer’s market…

What You’ll Need:

2-4 Colorful bell peppers or poblano peppers
1 cup uncooked Wild or brown rice + Optional barley, cooked
1 can or 1 cup Pinto or Black beans
1 pound optional ground beef, pan cooked
4-8 oz Mexican Cheese Blend
2 cups fresh salsa (or homemade)
4 ears fresh corn, cut from the cob and roasted in a 375 degree oven for 20 minutes
1 bunch chopped Italian parsley
A dash of chili powder

Remove the tops of the peppers by cutting straight across the stem and removing the center and seeds. (May require a bit of counter top banging) Pre-roast them in a 375 degree oven for 15 minutes. Remove and place standing on a baking sheet for stuffing.

Combine the cooked grains, beans, ground beef, salsa, parsley, roasted corn and spices into a large bowl. Begin to add the mixture to the inside of the peppers, adding the cheese blend intermittently. Grain protein mix + cheese + grain protein mix + cheese and so on.

Once the peppers are filled, add a tad more cheese to the top and place back in the 375 degree oven for 15-20 minutes or until the top cheese is melted and the peppers are soft.

Super simple and a great meal to make ahead of time to have for quick heat and eat weeknight dinners! Anyone can do this one! This also a great recipe to clean up leftover misc. veggies in the fridge as you can stuff these peppers with anything from couscous or quinoa to turkey or shrimp!