A simple meatless and gluten-free meal that’s packed full of Mexican flavor! Vegetarian Dinner, Vegetarian, Vegetarian Recipes, Vegetarian Meals , Vegetarian Recipes Dinner, Vegetarian Meal Prep
Prep time: Cook time: Total time:
Yield: 8 Servings
Ingredients: 4 large zucchini 1 15 ounce can black beans, drained and rinsed 1 cup cooked brown rice 1 cup salsa, use your preferred level of spiciness 1 red bell pepper, cored and finely chopped etc.
Step 1. Start by greasing a 9 x 13” casserole dish then set aside. Slice each zucchini in half lengthwise. Using a melon baller or metal tablespoon, hollow out the center of each zucchini. Lightly brush the tops with one teaspoon of olive oil then place them skin side down in the casserole dish.
Step 2, Next warm the tablespoon of olive oil in a large skillet over medium heat. Add the onion and the peppers and cook for 2-3 minutes. Then add the rice, corn, and beans along with the salsa, chili powder and cumin. Stir everything together and continue to cook for about 5 minutes then remove the skillet from the heat and set aside.
Next step is, Preheat the oven to 400°F and then stir in 1/4 cup of the cilantro and salt to taste to the filling. Spoon the filling inside of each zucchini until they are all full. Sprinkle each one with cheese then arrange them in the dish and cover with foil. Bake in the oven for 25 minutes then remove the foil and set the oven to broil. Cook them for 5 more minutes, until the cheese is bubbly and golden brown.