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I was surprised to learn that a clinical study showed Mazola® Corn Oil reduces cholesterol 2x more than extra virgin olive oil! To learn more about this claim, see Mazola.com. That’s really great to know. I feel better cooking with Mazola Corn Oil. September is National Cholesterol Awareness month, so now is great time to learn more about how to reduce cholesterol intake. Mazola Corn Oil is an all-purpose, cholesterol free cooking oil that is a smart heart-healthy* choice for your family. *See Mazola.com for more information on the relationship between corn oil and heart health. It has a variety of uses including baking, grilling, sautéing, stir frying, or mixing up a marinade or dressing.
Mazola Corn Oil has four times more cholesterol-blocking plant sterols than extra virgin olive oil and one and a half times more than canola oil. Plant sterols can help reduce the absorption of cholesterol in the gut according to clinical studies that indicate when plant sterols are consumed as part of a diet low in saturated fat and cholesterol. Read more about Mazola at Mazola.com. This is a great reason to use corn oil instead of other cooking oils!
Easy Vegetarian Stuffed Peppers
I’m so excited to share with you a delicious recipe I made using corn oil. This is a Mexican-inspired vegetarian stuffed peppers recipe. It’s easy-to-make in just 30 minutes! To make these delicious Easy Vegetarian Stuffed Peppers, I swapped three health-friendly ingredients.
Three Health-Friendly Swaps
- First, I used Mazola Corn Oil instead of vegetable oil.
- Next, I used black beans instead of ground beef.
- Then, I used cauliflower rice instead of white rice.
Although white rice isn’t unhealthy, I liked adding more vegetables to this dish, and it cuts down on the starch. This stuffed pepper recipe is full of protein and fiber from the black beans and cauliflower. Plus, you can use low fat Mexican blend cheese to lighten this recipe up even further. But seriously, how delicious do these Mexican-inspired black bean stuffed peppers look? Are you drooling yet?
You can reduce saturated fats and cholesterol in your meals by substituting Mazola Corn Oil for butter or lard. Get more info at Mazola.com. As I mentioned above, this recipe only takes 30 minutes to make! That’s right! You can make stuffed peppers in just 30 minutes. Just halve the peppers and boil them for three minutes to soften them before stuffing and baking them. Then, you’ll make a super easy, cheesy black bean and cauliflower rice stuffing that only takes a few minutes to cook. Then bake them for 20 minutes and they’re ready to devour! Get the full printable recipe below. Easy Vegetarian Stuffed Peppers
You may like Grilled Chicken Fajita Lettuce Wraps, too. This is such a tasty weeknight meal! You’re going to love this Easy Vegetarian Stuffed Peppers recipe, so write down what you need, get a bottle of Mazola Corn Oil, and let’s get cooking.
Delicious Easy Vegetarian Stuffed Peppers are stuffed with cheesy black bean and cauliflower rice and tomatoes. They're ready in 30 minutes. Gluten-free too.
- 3 bell peppers (green, orange & red) halved lengthwise, seeds and cores removed
- 31 oz canned black beans, rinsed
- 2 cups cauliflower rice
- 4 oz Mexican blend shredded cheese
- 1 oz taco seasoning
- 2 tbsp cilantro, chopped
- 10 oz diced tomatoes with juice (with or without chiles)
- 2 tbsp Mazola Corn Oil
- 1/2 cup water
First, preheat oven to 375F.
Next, in a large pot, bring two quarts of water to a boil. When it begins to boil, add halved bell peppers and cook for 3 minutes. Drain peppers from water.
In the meantime, in a large skillet on med/high heat, add corn oil and cauliflower rice. Cook for three minutes.
Next, add rinsed black beans, tomatoes, taco seasoning, water, and cilantro to the cauliflower rice. Mix well and continue to cook for 3 more minutes.
Then, remove from heat and stir in the cheese.
Next, put the drained peppers in an 8"x 3"x 11" casserole dish. Salt the insides of the peppers to taste.
Last, fill peppers with black bean filling and bake at 375F for 20 minutes. Garnish with cilantro if desired.
Store leftovers in the refrigerator for up to 5 days. Freeze up to 6 months.