Colorful Vegetarian Stuffed Peppers
Servings
8
stuffed pepper halves
Servings
8
stuffed pepper halves
Ingredients
4
large green, red, orange or yellow bell peppers cored, seeded and sliced in half lengthwise
1
small avocado peeled, pitted and thinly sliced
hot sauce for serving
sour cream for serving
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
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