Stuffed peppers are a perfect way to take advantage of fresh summer produce while it lasts! By filling them with zucchini, squash, and tomatoes along with rice and lentils, you create a nutritious, balanced dish that features some of the best flavors of the summer.
Mexican Stuffed Peppers
Yield: 8 Pepper Halves
◦ 1-2 tablespoon canola oil
◦1 cup grated zucchini
◦1 cup grated summer squash
◦½ cup diced tomato
◦2 teaspoons minced garlic
◦1 cup cooked brown rice
◦1 cup cooked brown lentils
◦1/3 cup salsa
◦ 1 teaspoon cumin powder
◦4 large green bell peppers, halved lengthwise with seeds, ribs, and stems removed
◦ ½ cup shredded Mexican or cheddar cheese, vegan or non-vegan (optional)
◦Cayenne pepper, for garnishing
- Preheat oven to 400˚F.
- In a large skillet over medium heat, sauté zucchini, squash, tomato, and garlic in oil until soft.
- Stir brown rice, lentils, salsa, and cumin into vegetable mixture, and remove skillet from heat.
- Place pepper halves on greased baking sheet, and stuff each with filling mixture from the skillet. Top each stuffed pepper with about 1 tablespoon shredded cheese if desired.
- Bake in the oven for 30-40 minutes until the pepper is softened and the cheese is melted.
- Remove cooked peppers from oven, and sprinkle with a dash of cayenne pepper to garnish. Serve with extra salsa on the side for dipping if desired.