Stuffed Peppers and Zucchini

I always struggle to find meatless recipes that are hearty enough that my husband is happy and have enough of the flavors and textures my daughter likes so that everyone will eat.  This recipe went over very well.

Ingredients:

2 bell peppers, split seeds, stem and ribs removed

2 zucchini, quartered lengthwise center seeds and pulp removed to create a stuffing area

1 1/2 cups uncooked rice of your choice, rinsed

Vegetable or chicken stock to substitute for water on rice cooking instructions

1 shallot, minced

5 cloves of garlic, minced and divided

Olive or canola oil 

1 15 ounce can of black beans, rinsed

2 small tomatoes, diced

4 tablespoon parsley, minced

6 ounces of cheddar cheese, shredded

1/2 cup of panko

2 tablespoons of butter or oil

Salt and pepper

Preheat oven to 425 F. Place peppers and zucchini in a 13X9 or larger baking dish and drizzle with oil and then season with salt and pepper. Bake for 15 minutes then remove and reduce cooking temperature to 400, meanwhile sauté shallot and half of garlic in a the same pot you will cook rice in. Add rice and cook according to package directions, substituting stock for water (adds salt to taste if using low sodium). In the final 5 minutes of cook time, add black beans.  Once cooked, stir in tomatoes, parsley and 2/3 of cheese, reserving a small amount for topping.  Melt butter with garlic and stir into panko. Stuff zucchini and peppers and place back in baking dish with rice mixture then top with remaining cheese then panko mixture.  Bake until browned on top, about 20-30 minutes.

Variations:

Try adding a spicy sausage that has been browned or ground beef that is browned and seasoned. Parsley can be switched out for sautéed spinach or Swiss chard.