Stuffed Bell Peppers

Stuffed Bell Peppers

6 bell peppers (I used red and yellow)

2 1/2 cups of cooked rice (I used Spanish rice because I had it in the fridge)
2-3 TB olive oil
1 large onion, minced
4-5 cloves garlic, minced
1 zucchini, diced
1 green bell pepper, diced
1 15oz can corn, rinsed and drained
1 15oz can black beans, rinsed and drained
1 15oz can diced tomatoes
2 small cans green chilies
salt and pepper, generous
cumin and chili pepper
3 cups shredded cheese
bread crumbs, if it’s too watery

Ok, so this is a little involved, but the end result is worth it. First cut the bell peppers in half the long way (it makes it easier for them to stay put when you fill them up with stuff), pull out the seeds and ribs. Put all the halves in a pot (except one, chop that up and throw it in the skillet with everything else), cover with water, and bring to a boil and simmer 5 minutes. Take the pepper halves out with tongs and shake off a bit and place in BOTH a 9×13 and a 8×8 pan. (You are going to have a lot of stuffed peppers by the time this is over, btw. Perhaps you should invite some people over right now.)

Preheat oven to 350 degrees

Heat the olive oil in  a large skillet, saute the onion and garlic. Add the pepper and zucchini and cook for a few minutes. Add the corn, beans, tomatoes, green chilies, and spices. Add the rice and 2 1/4 cups of the cheese. If it’s still watery, add some breadcrumbs to soak it up. Pack the veggie-rice mixture into the pepper halves, be generous, and sprinkle with the rest of the cheese. Bake, uncovered for 30-35 minutes.

Serve with sour cream, diced green onion, and cilantro (if you have it, and if your sweetheart doesn’t insist that cilantro tastes like soap).