Stuffed Peppers / Zucchini

Yields: 8
divider
Ingredients
  • 4 large Poblano peppers (tops removed)
  • 2 cups Cooked rice
  • 1 cup Canned black beans (rinsed, substitute refried beans)
  • ¾ cup Colored bell peppers (finely chopped)
  • ½ cup Tomatoes (finely chopped)
  • ¼ cup Green onions (sliced)
  • ¼ cup Onions (finely chopped)
  • 2 tbsps Green coriander (finely chopped)
  • ½ cup Salsa
  • 1 tsp Ground cumin
  • 1 tsp Oregano
  • Chili powder (to taste)
  • Salt (to taste)
  • 1 tsp Garlic (crushed)
  • 1 tsp Lemon juice
  • 2 cups Cheese (shredded)
Instructions
  1. Wash and cut peppers in half lengthwise, deseed and arrange on a baking sheet cut side down.
  2. Spray oil on top and broil on high for 5 minutes.
  3. When cool enough to handle, peel off the skin and turn them over.
  4. Preheat the oven to 350°F.
  5. In a large saucepan, mix all the ingredients except the cheese.
  6. Heat thoroughly on medium heat, remove from heat.
  7. Mix in 1 cup of cheese and stir.
  8. Spoon mixture into the peppers equally, sprinkle the remaining cheese on top of each pepper.
  9. Bake until heated through and the cheese is bubbly.
  10. Stuffing Suggestions: pinto beans, boiled corn kernels, cooked lentils, cooked quinoa, jalapeños, etc.
Variations
  1. Replace poblano peppers with zucchini and cut lengthwise, scoop the center out (add to the vegetables).
  2. Slice a thin strip underneath the zucchini to make it sit flat.
  3. Fill zucchini with prepared mixture, top with cheese and bake.
  4. Also colored bell peppers can be used. Cut tops, keep whole, scoop out the inside and fill.