Stuffed Bell Peppers

Stuffed Bell Peppers 

 Recipe submitted by Jared, OR. 

Stuffed with zucchini, beans, rice, corn, spices, and topped with cheese, tomatoes & sour cream!

Prep. Time: 15 minutes
Cook Time: 20 minutes

Total Time: 35 minutes
Servings: 12 servings

Ingredients:

• 1 t. cayenne pepper
• 4 t. chili powder
• 1 t. garlic powder
• 1 t. salt
• 2 sm. zucchini, halved and sliced
• 15 oz. (1 can) corn, drained
• 1 T. olive oil
• 6 lg. bell peppers, halved
• 1 c. rice, cooked
• 1 c. Black Bean Flakes
• 1 c. water
• 15 oz. (1 can) enchilada sauce
• 16 oz. (1 can) chile sauce or enchilada sauce
• 2 c. grated cheese, divided (your choice)
• 1 - 3 tomatoes, diced (topping)
• sour cream (topping)

Directions:

1. Pre-heat oven, 400°, and prepare ingredients.
2. Cook rice according to box directions. 
3. Add water to Black Bean Flakes, mix. Set aside.
4. Combine cayenne pepper, chili powder, garlic powder, and salt in a dish, divide. Use half of the seasoning on the beans.
5. Toss zucchini and corn in olive oil with half the seasoning. Spread out on a baking sheet. Roast at 400° until vegetables are soft but not mushy. Set aside, reduce oven temperature to 350°.
6. In a lightly oiled casserole dish lay out the halved bell peppers. Scoop in a layer of beans, sprinkle cheese, add a layer of rice, fill with roasted vegetables. Pour enchilada/chile sauce over the top of all of the bell peppers. Top with another layer of cheese.
7. Cover baking dish with foil and bake at 350° for 30 minutes, or until bell peppers are tender when pricked with a fork and cheese is melted. Serve.

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