Southwest Stuffed Peppers
2 tsp olive oil
2 cloves garlic, minced
1 onion, sliced
5 green peppers, 1 sliced, 4 hollowed and lids removed to prepare for stuffing
2 cups corn (or 1 can)
1 yellow squash or zucchini, sliced (if you have a zoodler or a julienne peeler, use that!)
1 1/2 Tbsp cumin
1 can black beans, rinsed and drained
1 chicken breast, cooked and shredded (great for leftover chicken or rotisserie chicken)
1 cup chicken or vegetable broth
8 Tbsp salsa (be fancy and make your own Homemade Salsa)
1 Tbsp lime juice
1/2 cup, plus extra, shredded cheese of your choice (we use Daiya cheddar for dairy-free)
1/4 cup cilantro, chopped
Salt & pepper, to taste
Hot sauce, to taste -- optional
Preheat oven to 350 degrees.
You'll want to prep all of your veggies first, that way this recipe goes at light-speed. It makes a TON of filling, so you can easily freeze any extra that won't fit in your peppers and use later for enchilada stuffing or bring it up to a boil with some stock and diced canned tomatoes for a filling soup.
Prep them veggies!
In a large skillet, and I mean large, heat olive oil over medium high heat. Add in garlic and saute for about 1 minute or until fragrant. Add in onion and pepper and saute for about 3 minutes. Add corn, yellow squash and cumin and saute for an additional 3 minutes. Next, pour in beans, shredded chicken, broth, salsa and lime juice. Bring to a boil, then reduce heat and simmer until no liquid remains.
Stir in cheese, cilantro, and any hot sauce if you'd like a kick. Then season with salt & pepper, to taste. Remove from heat.
Take your 4 hollow peppers and stuff each with generous portions of the filling and top each with a sprinkle of cheese. Place upright into a baking dish and bake at 350 for about 20-30 minutes, until skin on peppers starts to shrivel at top and look wrinkly and the cheese on top is nice & bubbly.