These stuffed bell peppers have become a favorite of ours since I first made them a few weeks ago. They were inspired by the Latin Stuffed Peppers from the Official Bright Line Eating Cookbook (get your copy here ). They’re a quick and easy meal to throw together and pack a lot of flavor into one dish.

If you follow Bright Line Eating, this recipe provides 1 protein serving, 1 fat serving, and 14 ounces of veggies.

Pico Stuffed Peppers

Servings: 1

Ingredients

• 2 medium red bell peppers halved

• 6 oz black beans drained and rinsed

• 1 cup cherry tomatoes diced

• 0.5 cups red onion diced

• 6 cloves garlic minced

• 0.25 cup cilantro chopped

• 2 tbsp lime juice

• salt

• 1 oz vegan cheese

Instructions

1. Preheat air fryer oven (or regular oven) to 450 degrees

2. Make Pico De Gallo

3. Dice cherry tomatoes, onions, and cilantro and add to bowl

4. Mince garlic and add to bowl

5. Add lime juice and salt to taste then mix and set aside

6. Prepare Stuffed Peppers

7. Measure out 6 ounces of black beans and lightly mash with the back of a fork, leaving some beans whole for texture

8. Mix 4 ounces of the pico de gallo in with the mashed beans along with the cheese, or save the cheese to put on top of the peppers once they are stuffed

9. Cut the 2 red bell peppers in half and take out the stems and seeds of three of the halves

10. Use a spoon or fork to stuff the pico and bean mixture into three of the bell pepper halves and place on a parchment lined baking tray

11. If you didn't mix the cheese into the stuffing, sprinkle it on top of the peppers now

12. Cook the peppers at 450 degrees for 20-25 minutes or until the peppers are soft

13. Serve hot out of the oven with your hot sauce of choice and an extra sprinkle of cilantro