Vegetarian Stuffed Pepper Boats for the 4th!

 Priscilla's Vegetarian Stuffed Pepper Boats

I made these for the 4th with my family this year! 

Cook time: 1 - 1 1/2 hours

Yield: 8

Ingredients:

1 each green, yellow, orange, & red bell peppers

1 tbsp extra virgin olive oil

1/4 cup diced onion

1 tsp minced garlic

1 can black beans, drained and rinsed

1 can corn, drained and rinsed

1 can diced tomatoes

1 cup instant white rice (feel free to use whatever you prefer, but leave time for cooking)

2 tsp cumin

2 tsp chili powder

1/4 tsp ground black pepper

1 tsp kosher salt

1 1/2 cups water, for peppers

2 - 4 oz pepper jack cheese, diced small

1 cup shredded queso quesadilla cheese

Instructions:

1.  Preheat the oven to 350 degrees Fahrenheit. Coat a large baking dish with cooking spray.

2.  Slice out the core of the peppers, remove the ribs and seeds. Slice the peppers in half to create the "boats". Sprinkle the inside of the peppers with the kosher salt.

3.  Place the peppers cut side down in the baking dish. Add 1 1/2 cups of water to the dish. Cover the dish with foil and bake for 30 minutes. While baking, make the instant rice according to box instructions and set aside.

4.  While the peppers and rice cook, heat the olive oil in a skillet on medium heat. Add the onion and sauté for 3-4 minutes. Add the garlic and cook for an additional minute.

5.  Pour the beans and corn, after drained and rinsed, into the skillet. Cook for 3-4 minutes. Add the cumin, chili powder, and pepper. Stir and cook for about 1 minute.

6.  Add the diced tomatoes and cooked rice to the skillet. Stir well. Let simmer for a few minutes and remove from heat.

7.  Once the peppers are done baking, remove from oven and flip each "boat" over, without leaving any water inside them. Keep the water in the baking dish that you had already added.

8.  Fill each pepper boat with some of the bean mixture. Top each with a little bit of the cut up diced pepper jack cheese. Add some of the queso quesadilla cheese on top.

9.  Cover with foil. Bake for 30 minutes. Remove foil and bake an additional 10-20 minutes. The cheese will be melted and the pepper should be softened but not mushy. Add additional time if needed.

10.  Remove from oven. Serve hot!