Roasted Stuffed Red Peppers

By Jaclyn

Ingredients

• 4 large red peppers, halved lengthwise and seeded
• 1 T olive oil
• 1 box (6.75 oz) Near East Spanish Rice Pilaf
• 1 cup diced zucchini
• 1 cup canned black beans, rinsed and drained
• 1 bag (8 oz) four cheese Mexican shredded cheese

Preparation

Step 1

1. Preheat oven to 450 and arrange oven racks in top and bottom third of oven.

2. Line a large jelly roll pan with foil. Brush outside of pepper halves with oil.

3. Arrange peppers cut side up on pan and bake on lower rack 15 - 20 minutes.

4. Prepare rice according to package, except during last 5 minutes add zucchini to top of rice (don't stir!).

5. When rice is done, stir black beans and 1 1/2 cup cheese into rice.

6. Spoon rice mixture evenly into pepper halves. Sprinkle with remaking cheese over top.

7. Bake 10 minutes, or until cheese is melted, on top rack.