Vegetarian Rice Stuffed Peppers

I always thought the process of making stuffed peppers would be complicated, but this recipe is easy!  I made it in no time for a cooking class that I taught and everyone loved it.

Southwest Stuffed Brown Rice Peppers

• 2 cups cooked brown rice
• 1 Tbsp olive oil
• 6 scallions, thinly slices (white and green parts separated)
• 1 can (15 oz) black beans, drained
• 1 cup frozen corn
• 1 can (4.5 oz) chopped chilies or 1 Tbsp chopped pickled jalapeños
• 3 handfuls spinach, chopped
• 1 tsp ground cumin
• Salt and pepper as needed
• 3 large bell peppers, halved lengthwise and seeds removed
• ½ cup shredded cheese (Monterey Jack or cheddar)
• ½ cup plain low-fat Greek yogurt and salsa (for serving – optional)

1.  Preheat oven to 375.
2. In a large skillet, heat oil over medium high and add scallion whites, corn, bean, rice, chilies, and cumin.  Add salt and pepper to taste.  Stir well and add spinach last.
3.  Arrange peppers, cut side up, in a baking dish or pan that fits all the peppers.  Divide the rice mixture among the peppers.  Add about ½ cup water to the dish bottom, tightly cover the dish with foil, and bake until the peppers are soft, about 35 minutes.  Uncover, sprinkle cheese on top and bake until melted, about 5 minutes more.
4. Top peppers with a spoonful of yogurt and salsa and scallion greens.

Makes 6 servings.

Notes:  Peppers can be stuffed up to 12 hrs in advance, refrigerated – just add 5-10 minutes to the baking time.  It’s a versatile dish!

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