Ingredients
Bell Peppers
- 5 Large Green Bell Peppers (sliced in half from stem to bottom, seeds and membranes removed)
Rice and Water
- 5 cups (1.2 kilograms) Water
- 1/2 cup (100 grams) Long Grain Brown Rice (rinsed and drained)
Vegetables
- 1 cup (115 grams) Red Onion (diced small, about 1/2 an onion)
- 3/4 cup (85 grams) Poblano Pepper (diced small, about 1 medium pepper)
- 1 cup (135 grams) Zucchini (diced medium, about 1 small zucchini)
- 1 cup (145 grams) Sweet Corn (fresh or frozen, about 1 ear)
Seasonings & Add-ins
- 1 tablespoon Vegetable Oil (such as avocado, olive, or coconut oil)
- 1 tablespoon Ground Cumin
- 1 1/2 teaspoons Chili Powder
- 1 1/2 teaspoons Smoky Paprika
- 1 teaspoon Oregano
- 3/4 teaspoon Fine Sea Salt
- 1 tablespoon Garlic (minced, about 2 large cloves)
- 1/2 cup (150 grams) Canned Fire Roasted Tomatoes (including juice)
- 1/4 Fresh Squeezed Lime
- 1 3/4 cups (425 grams) Cooked Black Beans (drained and rinsed, about one can)
Dairy & Garnish
- 2 cups (8 ounces / 225 grams) Pepper Jack Cheese (grated, divided; Monterey Jack can be used for a milder flavor)
- Cilantro (chopped fine for serving)
Instructions
- Get Ready: Arrange an oven rack in the center and preheat the oven to 350°F (180°C). Lightly oil two baking dishes with pan spray—one 9×13 inch and a smaller 7×6 inch or loaf pan. Set them aside.
- Cook the Rice: In a medium pot, bring the water and a pinch of salt to a boil. Add the rinsed brown rice and cook uncovered at a low boil for about 25 minutes, or until the rice is tender, similar to cooking pasta. Drain off any remaining water and set the rice aside.
- Par Cook the Peppers: While the rice cooks, place the halved bell peppers cut side up in the baking dishes. Bake in the preheated oven for 15-20 minutes until the peppers are fragrant, slightly softened, and lightly charred around the edges. Remove from the oven and set aside.
- Make the Stuffing: Heat 1 tablespoon of oil in a 10-12 inch cast iron skillet over medium heat. Sauté the diced onion and poblano pepper for about 7 minutes until softened and slightly charred. Add the diced zucchini and corn and cook for about 2 more minutes until the zucchini softens slightly. Stir in the ground cumin, chili powder, smoky paprika, oregano, sea salt, and minced garlic; cook for 1 minute to coat the vegetables in the spices. Remove from heat and add the fire roasted tomatoes with juice and the fresh lime juice, stirring to combine. Fold in the cooked black beans, cooked rice, and half of the grated pepper jack cheese until well-distributed.
- Stuff the Peppers: Use a #20 cookie scoop or spoon to fill each par-cooked pepper half with the stuffing mixture, about 1 1/2 to 2 scoops per half. Press the filling firmly and mound if necessary. Sprinkle the remaining cheese on top of each stuffed pepper. Cover the baking dishes with aluminum foil and bake for 25-30 minutes until the cheese is melted and the peppers are heated through.
- Serve and Store: Remove the peppers from the oven and serve garnished with fresh cilantro and your favorite Mexican condiments like lime wedges, avocado cream sauce, or chipotle salsa. To freeze, place cooled stuffed peppers in a lidded container and freeze for up to two weeks. Thaw overnight in the refrigerator and reheat covered at 375°F (190°C) for 15-20 minutes.
Notes
- Use Monterey Jack cheese instead of Pepper Jack for a milder flavor.
- Rinse the brown rice thoroughly to remove excess starch before cooking.
- Par cooking the peppers softens them, preventing undercooked peppers after stuffing.
- For extra smoky flavor, consider adding chipotle powder or smoked chili powder.
- Leftover stuffing can be refrigerated and used as a filling for tacos or burritos.
- Freezing stuffed peppers is a great way to meal prep; ensure they are cooled before freezing.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Southwestern American
- Diet: Vegetarian
