Southwestern Vegetarian Stuffed Bell Peppers with Rice

A fork-and-knife vegetarian main, Southwestern stuffed peppers have the smoky and mildly spicy flavors we crave! Stuffed with veggies like zucchini, and corn, with brown rice and black beans, the bell peppers are par-cooked, stuffed, then baked again creating a tender yet firm texture just right for cutting into with a knife. Vegetarian stuffed bell peppers are satisfying, hearty and freezer friendly. *Note there is some overlap in cook and prep time.

📝 Ingredients

• 5 Large Green Bell Peppers (sliced in half from stem to bottom, seeds and membranes/ribs removed)
• 1 tablespoon Vegetable Oil (+ pan spray, I use avocado, olive or coconut oil)
• 5 cups (1.2 kilograms) Water
• 1/2 cup (100 grams) Long Grain Brown Rice (rinsed through a strainer and drained)
• 1 cup (115 grams) Red Onion (diced small, about 1/2 an onion)
• 3/4 cup (85 grams) Poblano Pepper (diced small, about 1 medium pepper)
• 1 cup (135 grams) Zucchini (diced medium, about 1 small zucchini)
• 1 cup (145 grams) Sweet Corn (fresh, about 1 ear, or frozen)
• 1 tablespoon Ground Cumin
• 1 1/2 teaspoons Chili Powder
• 1 1/2 teaspoons Smoky Paprika
• 1 teaspoon Oregano
• 3/4 teaspoon Fine Sea Salt
• 1 tablespoon Garlic (minced, about 2 large cloves)
• 1/2 cup (150 grams) Canned Fire Roasted Tomatoes (including juice (you can freeze the remaining))
• 1/4 Fresh Squeezed Lime
• 1 3/4 cups (425 grams) Cooked Black Beans (drained and rinsed, one can)
• 2 cups (8 ounces / 225 grams) Pepper Jack Cheese (grated, divided, use Monterey jack for less spicy)
• Cilantro (chopped fine for serving)

👨‍🍳 Instructions

1. 1Get Ready: Arrange an oven rack in the center and preheat the oven to 350 Fahrenheit (180 Celsius). Lightly oil two bakers with pan spray (I use a 9x13 inch baker and a smaller, 7x6 inch baker or loaf pan). Set aside.
2. 2Cook the Rice: In medium pot, bring the water and a pinch of salt to a boil. Drop in the rinsed rice and cook on a low boil, unlidded, for about 25, or until the rice is tender (cook it like pasta). Drain remaining water, and set the rice aside.
3. 3Par Cook the Peppers: While the rice cooks, place the cut peppers, side by side, flesh side up, in the bakers. Slide the peppers into the oven and cook for about 15-20, just until the peppers are fragrant, a little softer and with a bit of light charring around the edges. Remove from the oven and set aside until ready to stuff.
4. 4Make the Stuffing: In a 10-12 inch cast iron skillet add 1 tablespoon oil. Saute' the onion and poblano pepper for about 7 minutes on medium heat, or until softened. A little charring is okay. Add the zucchini and corn. Cook, stirring occasionally for about two minutes, or just until the zucchini is slightly soft. Sprinkle in the cumin, chili powder, paprika, oregano, salt and minced garlic. Stir to coat the veggies, about one minute. Remove from heat. Add the tomatoes, squeeze in a 1/4 lime juice. Stir. Add the beans, cooked rice and half the cheese. The pan will be full, so carefully fold the ingredients together until evenly distributed.
5. 5Stuff the Peppers: Scoop the stuffing into the peppers. A #20 cookie scoop makes scooping the filling and transferring it to the bell pepper a snap. I use about 1 1/2 - 2 scoops of filling per pepper. Use the back of a spoon to press the filling into each pepper half, mound if needed. Top each pepper with remaining cheese. Cover with aluminum foil and bake for 25-30 minutes or until the cheese is melted and the peppers are warmed through.
6. 6Remove from oven and serve with your favorite Mexican food condiments like cilantro, lime wedges, Avocado Cream Sauce and Chipotle Red Salsa.To freeze, store in a lidded container, in the freezer for up to two weeks. Thaw in the refrigerator overnight. Gently reheat at 375 Fahrenheit (190 Celsius), covered for about 15-20 minutes or until warmed through.