Delicious Vegetarian Stuffed Bell Peppers!
A vegetarian version of stuffed peppers with cheese, wild rice and black beans. Delicious, fast and loaded with protein.
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RECIPE
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Ingredients
oil for greasing pan
4 large bell peppers (any color)
1 tablespoon olive oil
1/2 medium onion, diced
1 medium tomato, diced
salt
1 1/4 cup corn kernels (fresh or frozen)
1 medium zucchini, diced
1 15-ounce can of black beans, drained and rinsed
1 1/2 cups cooked brown rice
1 tsp chili powder
1 tsp ground cumin
1 cup shredded pepper jack cheese
Optional Toppings
cilantro leaves, torn
1/2 small avocado, sliced thinly
lime juice (optional)
Instructions
Preheat the oven to 400ºF. Lightly grease a 9×13-inch casserole pan (or large cast iron skillet) with oil.
Slice peppers in half and remove the seeds. Check to make sure all the pepper halves fit into your baking pans. Set aside.
Heat olive oil in a sauté pan over medium heat. Add onions and cook for 1 to 2 minutes. Add diced tomatoes and a generous pinch of salt and cook for 2 minutes.
Mix in the corn and zucchini and cook for another 2 minutes. Stir in beans, rice, chili powder and cumin. Turn off heat and mix in shredded cheese.
Stuff each half of a pepper with the beans and rice mixture. Place them in the prepared casserole pan.
Cover with foil and bake for 30 minutes.
Uncover foil, and let peppers cool for a few minutes before serving. Top peppers with cilantro, avocado slices, and a squeeze of lime juice, if you like.
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