Mexican Stuffed Peppers
1 bag Birds Eye® Riced Cauliflower, cooked according to package directions
1 Tbsp. vegetable or olive oil
¼ cup finely chopped onion
1 clove garlic, finely chopped
1 cup Birds Eye® Sweet Corn
1 can (15.5 oz.) black beans, rinsed and drained
1 tsp. chili powder
¼ cup chopped cilantro
4 bell peppers cut in half lengthwise, seeds removed
1 cup shredded cheddar cheese
- Preheat oven to 375ºF.
- Heat oil over medium-high heat n 12-inch nonstick skillet and cook onion, stirring occasionally, 2 to 3 minutes or until starting to brown. Add garlic, corn, beans, Riced Cauliflower, chili powder and cilantro. Cook 2 minutes, stirring occasionally.
- Arrange peppers in 9 x 13-inch baking dish. Evenly fill peppers with cauliflower mixture.
- Cover with aluminum foil and bake 40 minutes. Uncover and sprinkle with cheese. Bake five minutes or until cheese is melted.