Mexican Stuffed Peppers
4 large bell peppers (any color)
1 tbsp olive oil
½ medium onion diced
1 medium tomato diced
1 tsp sea salt
1-1/4 cup corn kernels fresh or frozen
1 medium zucchini diced
1 can of black beans, drained and rinsed
1-1/2 cup cooked Inland Cape Long Grain Brown Rice
1 tsp chili powder
1 tsp ground cumin
1 cup shredded pepper jack cheese
½ cup chopped cilantro
½ small avocado, slice thinly
Fresh lime juice
Step 1 - Add 1-1/2 cups of water to saucepan or rice cooker. If using saucepan bring water to a boil; stir ½ cup uncooked brown rice. Reduce heat to low and simmer, covered until rice is tender and water has been absorbed (40-50 minutes). Let stand for 5 minutes, and fluff with fork.
Step 2- Preheat oven to 400 degrees F. Lightly grease 2 baking pans with oil.
Step 3- Slice peppers in half and remove the seeds. Check to make sure all of the pepper halves fit into your preferred baking pans and set aside.
Step 4- Heat olive oil in a sauté pan over medium heat. Add onions and cook for 1-2 minutes. Add diced tomatoes and a tsp of sea salt, cook for 2 additional minutes.
Step 5- Mix in corn and zucchini and cook for another 2 minutes. Stir beans, rice, chili powder, and cumin. Turn off heat and mix in shredded cheese.
Step 6- Stuff each half of a pepper with rice mixture. Place them in the prepared baking pans.
Step 7- Cover each pan with foil and Bake for 25 minutes.
Step 8- Uncover foil, let peppers cook a few minutes before serving. Top peppers with cilantro, avocado slices, and a squeeze of lime juice, if you’d like. Enjoy!