6 small green bell peppers (tops cut off and seeds removed)
2 Field Roast "Mexican Chipotle" sausages (crumbled)
1/2 white onion (diced)
1/2 can of corn (drained)
1/2 can of black beans (drained)
1 can of fire-roasted tomatoes (diced)
Cilantro, cheese, spring onions for garnish
In a large pan saute the sausage and onion until browned. Add the tomatoes, beans, and corn to the pan, and mix until all ingredients are incorporated. Spoon the mixture into the mini bell peppers and place into a baking dish. Cover and bake 30-45 minutes depending on how soft you like your bell peppers. Garnish with cheese, onion, and cilantro, and then serve with a simple quesadilla and rice. At The Wife's dreamy, Austin-esque request, I put banana slices on top of the rice. I was skeptical to say the least, but it was really good. They take on a very avocado-like quality when served with savory foods. Who knew? Not TCV, that is for sure.