Black beans and brown rice pack a high-fiber punch in this deliciously savory stuffed pepper recipe. Shredded cheddar cheese and a medley of fresh vegetables create the base of the heart-healthy filling.
Recipe yields 4 servings
Preheat oven to 350°.
In a large bowl, combine rice, zucchini, black beans, celery, corn, onion, garlic, 1/2 cup of the cheddar cheese, 1/2 cup of the tomato sauce, chili powder, salt and cayenne pepper and mix together thoroughly.
On a flat surface, cut the peppers in half lengthwise. Remove the seeds and pulp. Spoon the rice mixture into peppers. In a small casserole dish, spread 1/4 cup of the tomato sauce. Place stuffed peppers, standing, in casserole dish.* Pour remaining 1 cup tomato sauce on top of stuffed peppers and sprinkle with remaining 1/4 cup cheddar cheese. Bake for 45 minutes, covered loosely, until cheese is melted.
*Make ahead tip: Uncooked stuffed peppers keep, chilled and covered, for up to 24 hours before baking.