Tex Mex Stuffed Peppers

INGREDIENTS

1/2 cup

Long Grain Brown Rice

1 cup

Water

1/3 cup

Canned Fired Roasted Tomatoes (including juice (freeze remaining amount for future use))

Poblano Pepper (tops cut off, seeds removed and quartered *See Time Saver Note)

Large Green Bell Peppers (tops cut off and seeds removed)

Can of Black Beans (drained and rinsed)

1 cup

Zucchini (diced (about 1 small zucchini))

1 cup

Purple Onion (diced (about 1/2 an onion))

1 cup

Corn (fresh off the cob or frozen)

1 tbsp

Garlic (minced (about 2 large cloves))

1/2 tbsp

Coconut Oil (virgin, unrefined, melted and cooled + Coconut Oil Pan Spray)

1/2 cup

Monterey Jack Cheese (grated (pepper jack if your feeling spicy!))

3/4 tsp

Sea Salt

1 tbsp

Ground Cumin

1 tsp

Oregano

1 1/2 tsp

Chili Powder

1 1/2

Hot or Sweet Smoked Paprika

1/3 cup

Cojita Cheese (crumbled (or more Monterey Jack Cheese))