Mexican Stuffed Peppers

Mexican Stuffed Peppers

4 green bell peppers

3/4 cup long grain brown rice

1/2 white onion; diced

2 garlic cloves; diced

1/2 medium zucchini; diced

1 tablespoon diced jalapeno pepper

2 plumb tomatoes; diced

1 can black beans; rinsed and drained

1 cup frozen corn

1 tsp cumin

1 tsp oregono

1/2 tsp chili powder

salt and pepper

2 cups salsa or tomato sauce

grated cheese (optional)

1. Prepare the rice. 3/4 cup rice is cooked with 1 1/2 cups water for 35-40 min. While rice is cooking halve, seed and core the peppers. Set them aside in a 9X13 baking dish. Preheat the oven at 350 degrees.

2. Saute the onion, garlic, zucchini, and jalapeno until the onion is opaque. Add the tomatoes, beans, corn and spices. When all is warmed turn off the heat and stir in the rice.

3. Spoon the filling into the pepper halves, it is OK to mound it in the peppers. If there is any extra filling just place it in the bottom of the baking dish around the peppers. cover the top of the peppers with salsa or sauce.(depending on how hot you like it) Sprinkle with grated cheese if you desire.

4. Bake for 20 minutes then serve.