Sun Bites: Alyssa’s Fiesta Pepper Bowls


Photo by Alyssa Simental

Preparation time: 20-30 min.



1 orange and 1 yellow bell pepper

Pinto beans or black beans

1 small can of sweet corn

1 diced tomato (I prefer to use Roma, they stay a little more crunchy instead of mushy)

1/2 avocado, sliced into several small pieces

1/2 to 1 cup of pico de gallo (a salsa found at most major grocery stores)

1/2 large lime

1/2 cup of sour cream

1/2 cup of shredded Monterey Jack cheese


Recipe directions:

  1. Take your two peppers and cut their stems off and clean them out of any seeds left.
  2. Cut each pepper in half leaving you with 4 halves, and set them on a large plate facing upward so they look like bowls.
  3. You can either A) heat the beans in your microwave or B) on the stove.
  4. Once the beans are warmed, spread them on the inside of your pepper bowls.
  5. Take a few spoonfuls of corn and add them on top of the beans to the pepper bowls, then add the tomatoes, the slices of avocado, then a few spoonfuls of the salsa. Garnish with a dollop of sour cream and Monterey Jack cheese and lastly squeeze a little lime over each cup and voila! You have your Fiesta Pepper bowls.

Four bowls can serve two people for a meal or four as an appetizer! The most exciting part of a pepper bowl is you can add any flavors you like and omit any you don’t!


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