Stuffed Bell Peppers

I've had this recipe on my Pinterest board forever and we finally made them last weekend. They turned out really good! They are super filling and good for you too!

Stuffed peppers are a quick and easy weeknight meal...you just mix it all up and stuff it! Doesn't get much easier than that!

Stuffed Bell Peppers
Recipe adapted from Food Network
Ingredients:
4 bell peppers (we used green & red)
1 (15 oz) can of black beans, drained and rinsed
1/2 cup shredded mexican cheese blend

2 tbsp olive oil

1 onion, diced

2 cloves garlic, minced
1 cup salsa
1/2 cup cooked long grain rice
1 teaspoon chili powder
1/2 teaspoon ground cumin

1/2 cup frozen corn

Directions:

1. Preheat oven to 375 degrees. 
2. Wash each bell pepper well and then carefully cut the tops off each bell pepper. Remove the seeds and membrane from the pepper while leaving the pepper whole.
3. Saute garlic and onions in olive oil until soft and translucent. Cool for 2 minutes.
   In a large mixing bowl, mix together the rest of the ingredients: black beans, cheese, salsa, rice, chili powder, cumin, corn, onions, and garlic. 
4. With a spoon, fill each bell pepper to the brim with the black bean mixture. Place each filled bell pepper into a medium baking pan and loosely cover with foil. Bake 20 minutes. Uncover; sprinkle peppers with remaining cheese. Bake 10 minutes longer, or until cheese melts.

MexiCorn Dip

We had a little pre New Year's Eve party with some of my closest girlfriends last week and it was so fun. We had great food with even better company!

Here are the 2 things that I contributed: this super easy delicious mexicorn dip and cookie dough cheesecake bars

MexiCorn Dip

Ingredients:

• 2 cans MexiCorn, drained
  
• 1 can green chiles, chopped
• 1 whole bell pepper, chopped
  
• 2 whole jalapenos, chopped and seeded
  
• 2 cups cheddar cheese, shredded
• 1 cup reduced fat sour cream
• 1 cup reduced fat mayonnaise 

Directions:

Combine all ingredients in a bowl. Chill for 30 minutes before serving.