Stuffed Peppers

Stuffed Peppers


2 units small bell peppers, halved, pith and seeds removed⁠
1 1/2 cups white rice, cooked ⁠
1 1/2 tsp extra virgin olive oil ⁠
1 unit jalapeño, stemmed, seeded and diced ⁠
juice of half a lime ⁠
1/2 tsp cumin⁠
1/2 cup corn kernels⁠
1 cup black beans, cooked ⁠
1/2 tsp sea salt ⁠
1/4 cup cilantro, finely chopped⁠
1/4 cup cheddar cheese, shredded ⁠

heat a grill to medium heat. Brush the peppers with olive oil and sprinkle with salt and grill the pepper on both sides until tender, but not completely cooked. Set aside and start to make the filling ⁠
in a large bowl mix together the rice, extra virgin olive oil, jalapeño, lime juice, chili powder, cumin, corn kernels, black beans and cilantro. ⁠
scoop the filling into each bell pepper half and top with cheddar cheese. ⁠
Air fry for 10 mins at 400 F.

Sprinkle with chopped cilantro and serve. 

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