Stuffed Peppers / Zucchini
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
Instructions
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.