All of the spice and flavor you look for when thinking Mexican for dinner, but completely vegetarian! Simple, fresh and packed with veggies and protein!

Ingredients:

• 1 bell pepper (red, green, yellow, or orange)
• ½ tsp olive oil
• 1/8 sweet onion, minced
• 1 clove garlic, minced
• 2 oz pinto beans, drained and rinsed
• 2 oz diced tomatoes
• ¼ cup corn (fresh or canned)
• chili envelope (or dash of chili powder, paprika, black pepper, cayenne pepper)
• slice of Monterey Jack cheese
• 1 tsp plain greek yogurt (optional)
• hot sauce (optional)

Utensils:

• baking sheet
• medium skillet
• spoon
• fork

Directions:

1. Preheat oven to 375 °F and spray baking sheet with non-stick cooking spray.
2. Wash outside of pepper, cut in half and remove seeds.
3. Chop onion and garlic.
4. Heat skillet over medium heat; sauté olive oil, onions and garlic for 3 min.
5. Add beans, tomatoes, corn and spices to skillet.
6. Spoon the mixture into the bell pepper and cover with cheese.
7. Bake in oven until cheese melts and pepper begins to brown.
8. Top with yogurt and hot sauce if desired.

Recipe adapted from http://www.sheknows.com/food-and-recipes/articles/1069671/tex-mex-chili-stuffed-peppers-recipe