Instructions

1. Add brown rice and vegetable stock to a saucepan and bring to a boil over high heat. Once boiling, reduce heat, cover, and simmer until all liquid is absorbed and rice is cooked – about 20 minutes.
2. Heat skillet to medium high temperature and sauté onion, garlic, chopped bell peppers, celery, corn and black beans – about 10 minutes.
3. Then add remaining ingredients – rice, chili powder, paprika, cumin, and coriander. Mix to thoroughly combine then taste and adjust seasonings accordingly, adding salt, pepper, or more spices as desired.
4. Generously stuff halved red peppers with Mexican rice mixture until all peppers are full.
5. Serve as is or bake at 350 degrees for 15-20 minutes covered or until peppers are soft and slightly golden brown.
6. Serve with desired toppings (listed above) or as is. Best when fresh, though leftovers keep covered in the refrigerator for 3 days. Reheat in a 350 degree oven until warmed through – about 20 minutes.