Makes 4 stuffed bell pepper halves
- 2 red bell peppers
- 2 cups cooked brown rice
- 2 TBSP olive oil
- 1/2 cup NatureBox Chili Lime Pistachios
- 1/2 cup black beans
- 1 roma tomato, diced
- 1 TBSP taco seasoning
- 1/4 cup fresh cilantro
- 1/4 cup of shredded cheese (optional, omit for vegan version)
- Light sour cream for topping (optional, omit for vegan version)
Remove the bell peppers from the oven, keeping the oven on, and unwrap the aluminum foil.
Slice each bell pepper in half and remove the white pulp and seeds. Set each half on a baking sheet lined with parchment paper and fill with the brown rice filling. Sprinkle with shredded cheese, if using.
Loosely cover the tops with one layer of aluminum foil to avoid too much browning of the tops (you can remove this 10 minutes before they are done if you want a crispy top layer!). Bake for 20 minutes.