Ingredients
Scale
- 3 bell peppers, cut in half and de-seeded
- 1 onion, diced
- 1 zucchini, diced
- 2 small sweet potatoes, diced
- 1/2 bag of spinach, chopped
- 1 cup black beans
- 1 cup cooked Success Boil-in-Bag Brown Rice
- 2 tsp smoked paprika
- 2 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp oregano
- 1/4 cup salsa verde
- 2 tbsp regular salsa of choice
- Shredded cheese of choice
- Olive oil (for sautéing)
Instructions
- Preheat the oven to 350°F. Arrange the bell pepper halves in a baking tray and set aside.
- Heat a drizzle of olive oil in a large pan. Add diced onions, zucchini, and sweet potatoes, sautéing for about 3-4 minutes until they begin to soften.
- Stir in smoked paprika, garlic powder, cumin, and oregano to infuse the veggies with bold Tex-Mex flavors.
- Add in the chopped spinach, black beans, and cooked Success Boil-in-Bag Brown Rice. Stir to combine.
- Mix in salsa verde and regular salsa, ensuring everything is evenly coated. Remove from heat.
- Stuff each bell pepper half with the filling mixture and top with shredded cheese.
- Bake for 20 minutes or until the cheese is melted and bubbly.
- Prep Time: 15
- Cook Time: 20
- Category: dinner
Keywords: Vegetarian, dinner, stuffed peppers, brown rice