Southwest Stuffed Peppers

Gluten free stuffed peppers with a southwest flair!

Directions:

Heat grill to medium-high heat.
Bring 2 cups of water to a boil. Add rice, ¼ teaspoon salt, remaining seasonings and return to a boil. Reduce heat, cover and simmer for 18 minutes.
Season peppers with oil and remaining salt and pepper. Grill for 4 minutes each side.
Meanwhile, heat oil in a large skillet, sauté garlic, onions, jalapeños, zucchini and mushrooms for 5 minutes.
Add rice, tomatoes, cilantro, beans and corn. Sauté for 5 minutes, season to taste with salt, pepper and lime juice.
Scoop rice filling into grilled peppers and top with sliced avocado.

TIP: For a spicier dish, use poblano peppers if available.

Recipe Courtesy of Chef Alyssa, ALDI Test Kitchen

Calories 310 Total Fat 15g Sodium 550mg Total Carbohydrate 40g Fiber 6g Sugars 5g Protein 6g

1 cup Earthly Grains Long Grain White Rice

1¼ teaspoons Stonemill Iodized Salt, divided, plus additional to taste

¼ teaspoon Stonemill Ground Cumin

¼ teaspoon Stonemill Crushed Red Pepper

¼ teaspoon Stonemill Chili Powder

3 bell peppers, halved and seeded

2 tablespoons Carlini Canola Oil

1 teaspoon Stonemill Ground Black Pepper, plus additional to taste

2 tablespoons Simply Nature Organic Coconut Oil

1 clove garlic, minced

½ yellow onion, diced

2 jalapeños, seeded and diced

1 zucchini, diced

½ cup button mushrooms, diced

½ cup cherry tomatoes, quartered

2 tablespoons chopped cilantro

½ cup Dakota’s Pride Black Beans

½ cup Season’s Choice Frozen Sweet Corn

1 lime, juiced

1 avocado, sliced

Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes

Yields:
6 peppers