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Southwest Stuffed Peppers

All your favorite parts of a veggie burrito but with a different shell.

Ingredients:

  • 1 cup long grain white rice
  • 1¼ teaspoons iodized salt, divided, plus additional to taste
  • ¼ teaspoon ground cumin
  • ¼ teaspoon crushed red pepper
  • ¼ teaspoon chili powder
  • 3 bell peppers, halved and seeded
  • 2 tablespoons canola oil
  • 1 teaspoon ground black pepper, plus additional to taste
  • 2 tablespoons 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 black beans
  • ½ cup frozen sweet corn
  • 1 lime, juiced
  • 1 avocado, sliced

Prep time: 15 minutes
Cook time: 15 minutes

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.

Recipe courtesy of the ALDI test kitchen. Visit ALDI.us for more kid-friendly recipes!

Categories: Recipes