Sweet bell peppers stuffed full of brown rice, beans, spices and veggies help satisfy your need for spicy Tex Mex. Roast the poblanos and cook the rice up to two days ahead for meal prep. vegetarian + gluten free
1/3CCotija Cheesecrumbled (or more Monterey Jack Cheese)
Preheat oven to Broil.
Add rice, water and fire roasted tomatoes to a 2 qt sauce pan. Bring to a boil, stir, cover, reduce heat to low. Cook on low heat for about 22 minutes. Remove from heat and set covered until ready to use.
Meanwhile, prep veggies, bells and poblano peppers. Reserve the tops of the bells for 'lids' in your final presentation. Otherwise chop them up and add them to the veggie mixture. In a large mixing bowl, add the drained and rinsed beans along with the spices. Set aside.
To save time on this step, see note. Place cut poblano on a silpat or parchment lined sheet pan skin side up. Broil for about 2-4 minutes or until the poblano is blistered. The poblano can also be blistered on a gas stovetop, using tongs to place the pepper directly on the fire, turning as needed to blister all sides. Place in a covered bowl for about 15 minutes, then carefully peel off skin. Dice the poblano.
Turn oven down to 350F. On a silpat or parchment lined sheet pan, roast the bell peppers (including the 'lids' if using) for 20-25 minutes or until slightly soft (no blistering here). Remove from oven to cool slightly.
In a large skillet add 1 1/2 Tbs coconut oil. Saute' the zucchini, onion, and corn for about 15 minutes on medium heat. Stir every 4-5 minutes. Some blistering is good here. Add the minced garlic during the last 5 min.
In the large bowl with the beans and spices, add the rice, sautéed veggies, diced poblanos 1/2 C Monterey jack cheese. Stir until all ingredients are evenly distributed. Now is a good time to taste for any seasoning adjustments. Stuff the bell peppers using the rice mixture, gently packing each pepper.
Spay a dutch oven or casserole dish with coconut oil spray and place the peppers gently in the dish. It's ok if they are touching. Cover with aluminum foil and bake for 25 minutes.
Remove from oven and remove the foil. Sprinkle cojita (or monterey jack) over the tops of the peppers reserving some for final garnish if desired. Broil along with the 'lids' of bell peppers for 8 minutes. Remove from oven and serve immediately.To freeze, store in a lidded container, in the freezer for up to two weeks. Thaw in the refrigerator overnight. Gently reheat at 350F, covered for about 15 minutes or until warmed through.
Serve With: Salsa or Pico de Gallo, sliced avocado, lime, jalapeño and cilantro.
*To save time on the poblanos, instead of roasting them in step 4, skip it. Instead, dice them up and saute with the zucchini and corn in step 6.*Cook time is the amount of time to bake the stuffed peppers.Inspired by my Ma's stuffed bell peppers.