Stuffed Peppers, Southwest Style

Prep Time: 20, Cook Time: 30-40, Ready-in: 60 minutes

Ingredients
1 cup long-grain white rice
1 Tbsp olive oil
6 green onions, thinly sliced, white and green parts separated
1 cup frozen corn
1/2 cup black beans, optional
1 4.5 ounce can chopped green chilies 
1/4 cup canned diced tomatoes or salsa  (optional to omit green chilies and double the quantity of salsa)
1 tsp cumin  
1/2 tsp paprika
1/4 tsp cayenne red pepper
4 ounces (1 cup) grated Monterey Jack cheese, divided
kosher salt and black pepper
4 large bell peppers, halved lengthwise, ribs and seeds removed

Directions 
Preheat oven to 350 degrees. 
Prepare the rice according to the package. 

Meanwhile, in a large skillet over medium-high, heat the olive oil. Stir in the rice, corn, green chilies, diced tomatoes, and 1/2 cup of cheese. Add the green onion whites, cumin, paprika, and cayenne red pepper.

Add 1/2 cup of water to the bottom of a 9x13 baking dish, then arrange bell peppers, cut side up in the dish. Fill the peppers with the filling. Cover the dish tightly with foil. Bake for 30-40 minutes or until the bell peppers are tender. Uncover and add the remaining cheese. Bake for 5-8 more minutes or until the cheese is bubbly and turning golden brown.  

Garnish with green onions and drizzle with salsa (if desired), and serve. 

Comments:
Adapted from Sunny Side Up.
Peppers were still fresh after 50 minutes in 350. Next time try 400 degrees. 
Definitely think a meat version would be better, but this was still very good. 

Southwest Black Bean Salad

Ingredients
1 15 oz can black beans, drained and rinsed
2 corn on the cobb, grilled
1 green pepper
2 tomatoes or a pint cherry tomatoes, chopped
1/2 avocado
2 limes to be used as dressing
splash of olive oil to be used with lime juice (optional)
parsley or cilantro
salt and pepper to taste

BBQ Chicken Salad Over Rice

Serves 3 * Total Time 40 minutes

Ingredients:

1 cup basmati rice
2 chicken breasts
Salt & pepper
2 ears corn, shucked (or 1 cup corn kernels)
1/2 cup black beans, drained & rinsed
1 tomato, cut
1/2 cup shredded sharp cheddar cheese
1/4 cup chopped fresh cilantro
1/4 cup BBQ sauce (plus more for chicken)
lime & splash of olive oil (optional)

Directions:
1. Soak rice in water for approximately 20 minutes, then cook according to package instructions (usually 1 cup dry requires 1 and 3/4 cup water and boiled for 15 minutes).

2. Meanwhile, season both sides of the chicken breasts with salt & pepper, then grill over medium-high heat for 8 minutes a side, or until no longer pink in the center. Add corn to the grill at the same time, and rotate every couple of minutes to evenly char on all sides. Remove chicken and corn to a plate and let cool slightly. Shred or cut chicken into cubes, then mix with enough BBQ sauce to coat. Slice kernels off the cob.

3. In a bowl, combine & mix the grilled corn, shredded BBQ chicken, black beans, tomato and shredded cheese. On plates first layer rice, and chicken salad over the rice. Garnish with chopped cilantro.

Alternatively if you want to serve the salad separate from the chicken, then use juice from an entire lime and a splash of olive oil as the dressing.

Original Recipe from Iowa Girl Eats.