Southwestern-style Stuffed Bell Peppers
4 large sweet pepper s (green, red, orange, etc)
1 Tbs salt
1/2 c. brown rice, cooked according to package directions
2 Tbs olive oil
1 onion, diced
3 garlic cloves, minced
1 zucchini, diced
1/2 - 1 jalapeno, minced (or you could sub a small 3oz can of mild green chilies)
1 14-oz can black beans, drained and rinsed
1 cup frozen corn kernels, thawed and drained
2 green onions, sliced
1/2-1 tsp chipotle chili powder (you can start with 1/2 and add more to taste)
1 tsp kosher salt, plus more to taste
1/4 black pepper, plus more to taste
1 14.5 ounce can diced tomatoes, preferably fire roasted, drained
½ cup feta cheese
1 cup pepper jack cheese, shredded
3-4 Tbs chopped fresh cilantro
tortilla chips, just a handful and more for serving if desired.
Preheat oven to 350. Prepare peppers by washing, slicing tops off, and removing insides. Bring 4 quarts of water to a boil and add 1 tablespoon salt. Boil whole peppers for about 3-4 minutes, until they begin to soften. Remove from water with tongs and place on paper towels to drain.
In a large skillet with 2 Tbs of olive oil heated, sauté onion, garlic, jalapeno, and zucchini until tender (be prudent though, not to allow any of it to brown or burn). Remove from heat.
In a large bowl, combine brown rice, drained black beans, sautéed onion mixture, corn, green onions, spices, drained tomatoes, and feta cheese.
Carefully fill each pepper with mixture. Place in a large, greased casserole dish, and top each stuffed pepper with pepper jack cheese. Bake until cheese is sizzlin’ hot and melted (about 25-35 minutes). Remove from oven, garnish with cilantro, chips, avocado (homemade guac is really, really killer good too!) and enjoy.