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Southwestern yellow stuffed peppers


4 large yellow bell peppers, halved lengthwise and seeded
olive oil spray
1 cup sliced mushrooms
¼ c. onions, chopped
2 cups rice, cooked
1 medium zucchini, diced
1 cup black beans, rinsed and drained
1 cup corn, fresh or frozen
1 8 oz. can tomato sauce
1 teaspoon cumin
1 teaspoon chili powder
Pepper, freshly ground
½ cup monterey jack cheese, grated


Heat oven to 450 degrees. Line a large pan with foil. Spray outside of pepper halves with oil. Arrange peppers cut side down on prepared pan; bake on lower rack 15 to 20 minutes. When finished cooking, turn right side up and arrange in 9 x 13 inch dish.
Meanwhile, sauté mushrooms. Add onions and sauté for 3 minutes till soft. Add cooked rice, corn, zucchini, tomato sauce, spices, and beans and heat thoroughly.
Spoon rice mixture into cooked pepper halves. Sprinkle cheese over top. Return to oven for about 10 minutes until cheese is melted. Freezes well.

Adapted from: