There are many days recently where we end up eating leftovers because well, with a 4 month old who wants all the attention, it’s hard to spend time in the kitchen when her drooly smile beckons you to play. Today however, the husband became the center of her attention allowing me a few moments to whip up veggie stuffed peppers. Layered with rice, veggies and definitely cheese – this is one yummy pepper!
There are a couple different parts to it so bear with me. Here’s how I made it:
For the rice:
In a nonstick pot, heat up some oil. Add the cumin and wait till it starts to splutter. Add the onions and saute till they turn translucent. Oh boy! The kitchen smelled so good with just the cumin and onions cooking together, I couldn’t wait till it was done so I can just dig in!
Once the onions are translucent, add in the tomatoes. Be careful! Don’t add the tomatoes when the onions are not done cooking. The acid from the tomatoes prevents the onions from cooking all the way through and this will change the flavor profile.
Saute the tomatoes for a couple more minutes until they are tender. Add in the rice and saute for a couple of minutes so it can soak in some of the flavor. Then add in the veggie broth, salt, and taco seasoning. Mix well and let it cook for about 20 minutes until the rice is tender. Turn off the heat and cover the pot. This is key whenever I make any type of rice – letting the rice sit in its own steam for 5 minutes. This ensures the rice is nice and fluffy and makes it taste so much better!
For the Veggie Stuffing:
Heat some oil in a nonstick pan. Add the onions and garlic and saute for a couple of minutes. Add in the yellow squash and zucchini and continue to saute for another 5 minutes. Add in the black beans, salt, fajita seasoning, cayenne pepper and cumin powder. Mix well and cook for another 2-3 minutes.
To assemble the peppers:
Preheat oven to 375°. Spray some cooking spray on a cookie sheet and line the peppers. Spoon some rice into the peppers, followed by the veggies and repeat till you reach the top. Sprinkle some cheese on the top and bake in the oven for about 15 minutes or until the peppers are tender. Serve hot and enjoy!
I’ve included the full recipe below. I hope you like it just as much as we did.
For the rice:
1/2c rice
1c low sodium veggie broth
1tsp onions
1/2c finely diced onions
1/2c chopped tomatoes
1Tbsp taco seasoning
1Tbsp Olive Oil
salt to taste
In a nonstick pot, heat up some oil. Add the cumin and wait till it starts to splutter. Add the onions and saute till they turn translucent. Once the onions are translucent, add in the tomatoes. Saute the tomatoes for a couple more minutes until they are tender. Add in the rice and saute for a couple of minutes so it can soak in some of the flavor. Then add in the veggie broth, salt, and taco seasoning. Mix well and let it cook for about 20 minutes until the rice is tender. Turn off the heat and cover the pot.
For the Veggie Stuffing:
1/2c diced zucchini
1/2c diced yellow squash
1/2c finely diced onions
1 14oz can black beans, rinsed and drained
2 cloves garlic, minced
1Tbsp Olive Oil
1Tbsp Fajita Seasoning
1tsp cayenne pepper
1tsp cumin powder
salt to taste
Heat some oil in a nonstick pan. Add the onions and garlic and saute for a couple of minutes. Add in the yellow squash and zucchini and continue to saute for another 5 minutes. Add in the black beans, salt, fajita seasoning, cayenne pepper and cumin powder. Mix well and cook for another 2-3 minutes.
To assemble the peppers:
2 bell peppers, halved, deseeded
1cup shredded cheese
Preheat oven to 375°. Spray some cooking spray on a cookie sheet and line the peppers. Spoon some rice into the peppers, followed by the veggies and repeat till you reach the top. Sprinkle some cheese on the top and bake in the oven for about 15 minutes or until the peppers are tender. Serve hot and enjoy!
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