Southwestern Veggie Stuffed Peppers


Last week, I thought I was getting a head start by putting together a menu for the week and getting all of the ingredients that I needed.  Unfortunately, things didn't go according to plan and the menu plan derailed, leaving us with unused veggies in our fridge.  Luckily, since it obviously didn't work out last week, that means this week's dinners are already planned out!  This recipe that I found on Cassie Craves looked like something that I made a while ago that we both enjoyed very much, so I thought it would be a great recipe to try again.

1 cup Rice
1 Onion, finely chopped
1 Zucchini, diced
2 Garlic Cloves, minced
1 (15 ounce) can Diced Tomatoes with Green Chiles, drained
1 can Black Beans, rinsed and drained
1 can Whole Kernel Corn, drained
1/4 cup Cilantro, chopped
1 teaspoon Chili Powder
1 teaspoon Ground Cumin
Salt & Pepper, to taste
4 Green Peppers
Shredded Cheddar Cheese

Cook the rice according to package directions and set aside.  Heat olive oil in a saucepan over medium heat.  Saute onion and zucchini, until softened.  Add garlic and cook, stirring, for about 30 seconds.  Add the diced tomatoes, black beans, corn, and cilantro.  Season with chili powder, cumin, and salt and pepper to taste.  Stir in the rice.  Slice the stem out of the top of the green peppers and place them in a pot of boiling salt water for about 5 minutes.  Remove from water and stuff them with the filling.  Top each pepper with a pinch-ful of shredded cheese.  Bake at 350 degrees for 20-25 minutes, or until the cheese is melted and bubbly.