Southwest Stuffed Peppers
Gluten free stuffed peppers with a southwest flair!
Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes | Yields: 6 peppers
Ingredients:
- 1 cup Earthly Grains Long Grain White Rice
- 1¼ teaspoons Stonemill Iodized Salt, divided, plus additional to taste
- ¼ teaspoon Stonemill Ground Cumin
- ¼ teaspoon Stonemill Crushed Red Pepper
- ¼ teaspoon Stonemill Chili Powder
- 3 bell peppers, halved and seeded
- 2 tablespoons Carlini Canola Oil
- 1 teaspoon Stonemill Ground Black Pepper, plus additional to taste
- 2 tablespoons Simply Nature Organic Coconut Oil
- 1 clove garlic, minced
- ½ yellow onion, diced
- 2 jalapeños, seeded and diced
- 1 zucchini, diced
- ½ cup button mushrooms, diced
- ½ cup cherry tomatoes, quartered
- 2 tablespoons chopped cilantro
- ½ cup Dakota’s Pride Black Beans
- ½ cup Season’s Choice Frozen Sweet Corn
- 1 lime, juiced
- 1 avocado, sliced
Directions:
- Heat grill to medium-high heat.
- Bring 2 cups of water to a boil. Add rice, ¼ teaspoon salt, remaining seasonings and return to a boil. Reduce heat, cover and simmer for 18 minutes.
- Season peppers with oil and remaining salt and pepper. Grill for 4 minutes each side.
- Meanwhile, heat oil in a large skillet, sauté garlic, onions, jalapeños, zucchini and mushrooms for 5 minutes.
- Add rice, tomatoes, cilantro, beans and corn. Sauté for 5 minutes, season to taste with salt, pepper and lime juice.
- Scoop rice filling into grilled peppers and top with sliced avocado.
TIP: For a spicier dish, use poblano peppers if available.
Calories 310 | Total Fat 15g | Sodium 550mg | Total Carbohydrate 40g | Fiber 6g | Sugars 5g | Protein 6g
Recipe Courtesy of Chef Alyssa, ALDI Test Kitchen