I'm officially back to school for my last year of law school! You know what that means? Make-ahead meals are back! Make-ahead meals are great for making sure you aren't eating out during the busy school week. These vegetarian stuffed peppers are awesome and are ready in 15-20 minutes when you get home from a late class!
INGREDIENTS
-3 multi-colored bell peppers
-1/2 white onion
-1 jalapeno
-16oz can black beans, drained and rinsed
-10oz can Rotel, drained
-1 cup cooked brown rice
-1 teaspoon chili powder
-1 teaspoon cumin
-1 teaspoon paprika
-2oz shredded pepper jack cheese
DIRECTIONS
1. Heat olive oil in a medium sized skillet.
2. Prep the vegetables. Dice the white onion. Deseed and dice the jalapeno. Cut the tops off of the bell peppers and deseed.
3. Add the onion and jalapeno to the skillet and saute. Season with salt and pepper.
4. Add the black beans, Rotel, brown rice, chili powder, cumin, and paprika to the skillet. Season to taste with salt, pepper, and garlic powder.
5. Fill the peppers with the stuffing from the skillet and store the filled peppers in sandwich sized ziplock bags. When ready to eat, preheat the oven to 400 degrees. Sprinkle the top of the stuffed peppers with shredded pepper jack cheese. Bake the stuffed pepper for 15-20 minutes.