Stuffed Peppers & Cornbread Recipe

For the filling:

Filling for stuffed peppers

  • 3 TBSP EVOO
  • 1 Sweet Onion, chopped
  • 2 Small Zucchini, chopped
  • 2 Cups Rice, rinsed
  • 1 28oz Can Organic Diced Tomatoes
  • 1-2 Cups Frozen Organic Corn
  • 2 Cans of black beans
  • 2 Cups Organic Vegetable Broth
  • Jalapeños (I used half a jar, drained)
  • 1 TBSP Cumin
  • 3-4 Garlic Cloves, finely chopped or minced
  • 3 tsp Cilantro (I used dorot frozen cubes)
  • salt & pepper to taste

Heat large skillet over medium heat and drizzle with Olive Oil.  Add in the chopped onion and zucchini, cook until translucent.  Turn heat down to low.  Add rice and cook until slightly browned.  Stir in diced tomatoes, corn, black beans and vegetable broth.  Add in cumin, freshly chopped garlic, cilantro and salt and pepper, stir to combine.  Cover and reduce heat to simmer for 20 minutes.  Stir periodically, you may need to add in more broth. While filling simmers, prepare peppers.

For the peppers:

  • 4 large green bell peppers, cut lengthwise and cleaned
  • vegetable broth
  • pepper jack cheese

Preheat oven to 350. Prepare peppers by cutting lengthwise and removing seeds and stem. Pour vegetable broth just to coat bottom of baking dish. Place peppers cut side up. Fill each pepper with filling, cover with foil and bake for 45 minutes. Remove foil and sprinkle with pepper jack cheese, place back in over for 3-5 minutes to melt cheese.

**Full disclosure…I was multitasking and cooked the filling for 40 minutes, until rice was tender, so I then baked the peppers for about 20 minutes before stuffing, covering and cooking together. This worked out really well. **

For the cornbread:

  • 1 1/2 cups cornmeal
  • 1 1/2 cups flour
  • 6 TBSP sugar (okay to omit, sometimes I do and just sprinkle the top with sugar)
  • 1 TBSP baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 1/2 cups Almond Milk (can use regular milk, I use what I have on hand)
  • 2 large eggs
  • 1 cup frozen corn
  • 1/2 cup coconut oil

Preheat oven to 400. Combine cornmeal, flour, sugar, baking powder, baking soda & salt. In a separate bowl combine milk, eggs, oil and once combined stir in corn. Add liquid mixture into dry mixture and stir until just combined. Pour into prepared pan – sometimes I make muffins, sometimes a 9×9 square pan, today I used a glass pie dish. Bake for 30 minutes, or until golden brown and baked through.

Enjoy!

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