Gluten free stuffed peppers with a southwest flair!

Prep Time:  15 minutes   |    Cook Time:  15 minutes   |    Total Time:  30  minutes   |    Yields:  6 peppers

Ingredients:

• 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

Directions:                                  

1. Heat grill to medium-high heat.
2. 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.
3. Season peppers with oil and remaining salt and pepper. Grill for 4 minutes each side.
4. Meanwhile, heat oil in a large skillet, sauté garlic, onions, jalapeños, zucchini and mushrooms for 5 minutes.
5. Add rice, tomatoes, cilantro, beans and corn. Sauté for 5 minutes, season to taste with salt, pepper and lime juice.
6. Scoop rice filling into grilled peppers and top with sliced avocado.

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

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

Recipe Courtesy of Chef Alyssa, ALDI Test Kitchen