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Ingredients

1 cup water ½ cup brown rice 1 medium ear of corn cooking spray 2 cloves garlic, finely chopped 1 (8 ounce) can tomato sauce ½ cup chopped green onions 1 (4 ounce) can black olives, drained ½ (1 ounce) package taco seasoning mix 2 tablespoons hot pepper sauce (such as Tabasco®) 3 red bell peppers, stemmed and seeded

Nutrition Info

279.7 calories carbohydrate: 52.1 g cholesterol: : - fat: 6 g fiber: 7.6 g protein: 7 g saturatedFat: 0.9 g servingSize: - sodium: 1141.3 mg sugar: 10.8 g transFat: : - unsaturatedFat: : -

Preheat the oven to 350 degrees F (175 degrees C).
Combine water and brown rice in a rice cooker. Cook according to manufacturer's instructions, about 20 minutes.
Meanwhile, husk corn and peel off the silk. Wrap in a damp paper towel and microwave for 5 minutes. Let cool for at least 1 minute. Cut kernels from the cob.
Grease a large skillet with cooking spray. Saute garlic until light brown, about 1 minute. Mix in brown rice, corn, tomato sauce, green onions, olives, taco seasoning, and hot sauce.
Spoon mixture into the bell peppers. Prop peppers up in a loaf pan so they don't fall over.
Bake in the preheated oven until heated through, about 40 minutes.

3 stuffed peppers

Delicious, hearty, easy, and vegan friendly. They're magic stuffed peppers, not kidding!