Ingredients
-
4
tablespoons
organic coconut oil
-
1
cup
organic fresh cilantro, chopped
-
1
cup
organic fresh basil, chopped
-
4
cloves
organic garlic, chopped
-
2
ears
organic sweet corn, sliced off the cob
-
1
teaspoon
organic cumin
-
1
teaspoon
organic paprika
-
salt and peppers to taste
-
1
16 oz can organic pinto beans, drained (or you can cook about ½ cup of dry beans)
-
4
medium size
organic bell peppers
-
⅓
cup
organic Monterey Jack cheese, shredded
Preparation
-
Heat the coconut oil in a medium size skillet or frying pan. Add the garlic and corn, sauteing until soft. Add the cilantro, basil, cumin, paprika and salt and pepper and cook for a few more minutes. Place the mixture into a medium size mixing bowl, add the beans and mix evenly.
-
Cut the tops off the bell peppers and scoop out the seeds and any inner flesh. Place filling inside each pepper and cover with cheese if desired. Place the cut top on the base of the pepper and place in an oven preheated to 350 degrees F. Bake for 45 minutes to an hour, or until the peppers are tender. Serve with a side salad and some chips and fresh salsa.
Source: http://www.organicauthority.com/main-courses/easy-gluten-free-stuffed-bell-peppers-recipe.html
