Easy Gluten-Free Stuffed Bell Peppers

Ingredients

• 4tablespoons organic coconut oil
• 1cup organic fresh cilantro, chopped
• 1cup organic fresh basil, chopped
• 4cloves organic garlic, chopped
• 2ears organic sweet corn, sliced off the cob
• 1teaspoon organic cumin
• 1teaspoon 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)
• 4medium size organic bell peppers
• ⅓cup organic Monterey Jack cheese, shredded

Preparation

1. 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.
2. 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.