Stuffed Bell  Peppers

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 1. Cut the tops off the bell peppers and de-seed.


2. Begin boiling 4 cups of water in a medium pot. When water begins boiling, add rice, 1 tsp sea salt and a small drizzle of olive oil. Stir frequently until all or most of the water has evaporated.  

3. Add 2 oz olive oil to a pan and heat on medium until the oil is warm. When the oil is heated, add the fajita mix and bell peppers. Take care to keep the 2 separate from one another.   

4. Squeeze lime over the fajita mix and into the bell peppers. Cover and cook for 10 minutes.  

5. Drain any remaining liquid from the rice. Pour into bowl and add remaining olive oil, juice from one squeezed lime, paprika and cilantro. Stir.  

6. Remove bell peppers from covered pan and fill halfway with rice. Stir the fajita mix and continue cooking. Add a small amount of water if necessary.  

7. Split the Cojita cheese into four parts. Add cheese to each of the bell peppers on top of the rice.  

8. Add fajita mix and top with salsa de avocado.  

9. Use any remaining ingredients as a side dish.  

10. If desired, garnish with cilantro or mint.

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