Stuffed Roasted Peppers

Sass Muffin

Coffee Queen ☕
Gold Site Supporter

Ingredients


4 large yellow or red sweet peppers, halved lengthwise and seeded
1 tablespoon olive oil
1 6.75-ounce box Spanish rice pilaf
1 cup diced zucchini
1 cup canned black beans, rinsed and drained
1 8-ounce package four-cheese Mexican shredded cheese blend (2 cups), divided

Directions


1. Arrange oven racks in top and bottom third of oven. Heat oven to 450 degrees F.

2. Line a large jelly-roll pan with foil. Brush outside of pepper halves with oil. Arrange peppers cut side up on prepared pan; bake on lower rack 15 to 20 minutes.

3. Meanwhile, prepare Spanish rice pilaf according to package directions, except during the last 5 minutes of cooking time add zucchini to top of rice (do not stir). When rice is done, stir beans and 1-1/2 cups of the cheese into rice. Spoon rice mixture evenly into pepper halves; divide and sprinkle remaining 1/2 cup cheese over tops. Bake on top rack 10 minutes, until cheese is melted and filling is heated through.
Makes 4 servings.
 

GrantsKat

New member
Oh this is perfect for me!! Im not a fan of the traditional ground meat stuffed peppers and we love black beans & rice!! thanks!!!!
 

QSis

Grill Master
Staff member
Gold Site Supporter
mmmmm that sounds delicious! And beautiful, too!

Lee
 

joec

New member
Gold Site Supporter
This sounds excellent Sass and I will try it next time I do suffed bell peppers.
 
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