Time to get healthy after the holidays

I hope you're enjoying the holiday season, and splurging on delicious foods. I'm trying to make healthy meals when I can, to offset some of the more unhealthy (but so worth it!) holiday options.

This recipe is easy and a wonderful option for a busy weeknight. We enjoyed this served with a little extra rice on the side. It makes wonderful leftovers, and next time I'll use an extra pepper or two as we had a lot of the filling left over!

Stuffed Green Peppers
from Prevention RD

Ingredients:
4 large green peppers (or poblano if you want spicier)
1/2 cup uncooked brown rice
1 1/2 cups salsa
1 15oz can black beans
1 1/2 cups frozen corn
1 tsp cumin
1 tsp chili powder
1/8 tsp cayenne pepper
Salt and freshly ground pepper, to taste
1/2 cup 2% Mexican blend cheese, shredded

Directions:

Cook the rice according to the package instructions.

Slice each pepper in half lengthwise and remove the seeds and ribs.

Place the peppers in a baking dish skin side up. Broil for 3-5 minutes and then flip the peppers and broil 3-5 minutes longer.

Drain and rinse the black beans. In a large microwave-safe bowl, combine the beans, salsa, corn, a quarter cup of cheese, cumin, chili powder, and cayenne. Add salt and pepper to taste. Heat the filling for about 2-3 minutes in the microwave (or until warm), stirring after each 30 second increment. Stir in the rice.

Spoon the filling into each half. Top with the remaining cheese and broil until the cheese is melted, about 2 minutes longer. Serve immediately.