Ingredients
Ingredients for the stuffing
- 1 1/2 cups cooked brown rice
- 2 medium tomatoes seeds removed, finely chopped
- 1 tbsp thyme leaves chopped
- 1 medium red onion finely chopped
- 1 small yellow summer squash finely chopped
- 1 jalapeno finely chopped
- 1/2 cup canned black beans rinsed and drained
- 1 tsp chili powder
- 1 tsp cumin powder
- 2 tbsp extra-virgin olive oil
- 1/2 tbsp kosher salt
- freshly ground black pepper to taste
- 1/2 cup freshly grated parmesan cheese
Servings: stuffed pepper halves
Instructions
- Preheat oven to 375ºF.
- Cover a baking tray with parchment paper and set aside.
- In a large bowl, add all the ingredients for the stuffing and mix well. Taste and season with more salt and pepper if needed.
- Place the peppers facing up on the tray and stuff evenly with rice mixture and top with grated parmesan.
- Cover the tray with foil and bake in the oven for 30 minutes.
- Remove foil and increase heat to 400ºF. Bake for an additional 15-20 minutes or until peppers are tender.
Optional
- Serve topped with avocado, hot sauce and/or sour cream.
Recipe Notes
Source: Foodista & PickledPlum
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