Ingredients

The following ingredients have 4 Servings
  • oil for greasing pan
  • 4 large bell peppers (any color)
  • 1 tablespoon olive oil
  • 1/2 medium onion, diced
  • 1 medium tomato, diced
  • salt
  • 1 1/4 cup (170g) corn kernels (fresh or frozen)
  • 1 medium zucchini, diced
  • 1 15-ounce can of black beans, drained and rinsed
  • 1 1/2 cups (290g) cooked brown rice
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1 cup (85g) shredded pepper jack cheese
  • cilantro leaves, torn
  • 1/2 small avocado, sliced thinly
  • lime juice (optional)

Instruction

  • Preheat the oven to 400ºF (205ºC). Lightly grease a 9x13-inch casserole pan (or large cast iron skillet) with oil.
  • Slice peppers in half and remove the seeds. Check to make sure all the pepper halves fit into your baking pans. Set aside.
  • Heat olive oil in a sauté pan over medium heat. Add onions and cook for 1 to 2 minutes. Add diced tomatoes and a generous pinch of salt and cook for 2 minutes.
  • Mix in the corn and zucchini and cook for another 2 minutes. Stir in beans, rice, chili powder and cumin. Turn off heat and mix in shredded cheese.
  • Stuff each half of a pepper with the beans and rice mixture. Place them in the prepared casserole pan.
  • Cover with foil and bake for 30 minutes.
  • Uncover foil, and let peppers cool for a few minutes before serving. Top peppers with cilantro, avocado slices, and a squeeze of lime juice, if you like.