Instructions

• Preheat the oven to 400°F (200°C). Cut the tops off the 4 bell peppers and remove the seeds and membranes; place the peppers upright in a baking dish.
• Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat.
• Add the chopped yellow onion and sauté, stirring occasionally, for 3–4 minutes until softened and translucent.
• Add the 2 minced garlic cloves, chopped green chili pepper (if using), and diced zucchini. Stir in 1 teaspoon ground cumin, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper. Cook, stirring, for 5–6 minutes until the vegetables soften.
• Add 1 cup dry brown rice, the drained and rinsed 13.5-ounce can of black beans, the 13.5-ounce can of diced tomatoes (with juices), 2 tablespoons tomato paste, and 2 cups of the low sodium vegetable broth. Stir to combine.
• Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer until the rice is tender and the liquid is absorbed (about 35–45 minutes).
• While the rice cooks, keep the prepared bell peppers in the baking dish and reserve 1 cup of the low sodium vegetable broth for baking.
• When the rice is done, remove the saucepan from the heat and stir in 3/4 cup of the shredded cheddar cheese until melted and evenly distributed.
• Spoon the rice mixture evenly into the prepared bell peppers.
• Pour the reserved 1 cup vegetable broth into the bottom of the baking dish around the peppers (not inside them). Cover the dish tightly with foil.
• Bake the covered peppers in the preheated 400°F oven for 20 minutes.
• Remove the foil, sprinkle the tops of the peppers with the remaining 1/4 cup shredded cheddar cheese, and bake uncovered for an additional 5 minutes, until the cheese is melted and the peppers are tender when pierced with a fork.
• Remove from the oven and let the peppers rest for a few minutes before serving.