Southwest Stuffed Peppers

Southwest Stuffed Peppers are the perfect dish for your next gathering, packed with rich and flavorful fillings that will leave your guests completely satisfied.

The bell peppers are grilled and charred on a hot skillet, unlocking deep, aromatic flavors in every bite. Each is stuffed with a medley of sautéed garlic, onions, and jalapeños, combined with rice, mushrooms, tomatoes, cilantro, beans, and corn. A blend of cumin, crushed red pepper, and chili powder delivers just the right amount of kick, and each pepper is finished with a slice of fresh, creamy avocado.

Serve these Southwest Stuffed Peppers as a hearty appetizer, a delicious side, or even the main course. Watch them disappear in no time!

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:                                  

1. Heat grill to medium-high heat.
2. 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.
3. Season peppers with oil and remaining salt and pepper. Grill for 4 minutes each side.
4. Meanwhile, heat oil in a large skillet, sauté garlic, onions, jalapeños, zucchini and mushrooms for 5 minutes.
5. Add rice, tomatoes, cilantro, beans and corn. Sauté for 5 minutes, season to taste with salt, pepper and lime juice.
6. 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